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COOK TIME

16 Minutes

PREPARATION TIME

15 Minutes

INGREDIENTS

• 3 item boneless, skinless chicken breasts
• ¼ cup shredded daikon radish
• 2 cup carrots, shredded
• ¼ cup cup bean sprouts
• ½ cup chopped scallions (3 stalks)
• ¼ cup Szechuan sauce
• 1 tablespoon Chinese five-spice powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoon grapeseed oil
• 2 tablespoon butter
• 1 item lemon, juiced
• 1 item head Bibb lettuce leaves

PREPARATION

Split boneless chicken breasts in half. If too thick, use a mallet to pound ¼ inch thick. In a medium bowl, mix radish, carrots, bean sprouts and scallions, then add Szechuan sauce. In a small bowl, mix five-spice, cayenne pepper, salt and black pepper; lightly season chicken breasts with this rub. Cut the chicken into strips. In a large skillet over high heat, add the grapeseed oil. Once hot, sear the chicken breasts for 4 minutes on each side. Add butter and lemon to pan and baste the chicken for another minute. Remove chicken to a platter to let cool. Once cooled, dice or shred the chicken. Place a spoonful of the vegetable mixture and the shredded chicken onto each leaf of lettuce. Roll and serve.

YIELD

6 Serving/s

Nutritional Information

Per serving (2 wraps): 202 calories