Amazing Baked Chicken Lettuce Wraps

How many times have you gone to Cactus Club and ordered the Schezwan Chicken Lettuce Wraps?
I know for myself, its a staple order when I’m at Cactus. They are so tasty, you omit some heavy carbs, they pack a punch of great flavour – what’s not to love? I can say the same for this amazing baked chicken lettuce wraps recipe. They are so damn delicious! Originally I found this recipe from Ahead of Thyme (Thank you!). Over the past year of eating them, I’ve gone on to make my own tweaks and suggestions for this recipe.

Unlike the Cactus Lettuce Wraps, these have crispy baked chicken instead of deep fried chicken for a healthier alternative (and easier). I’m not sure about you – but frying at home in a pot of oil on the stove just isn’t a lot of fun. Its messy and time consuming! With these chicken bites you will be coating them in a layer of flour, then whipped egg and then into toasted panko crumbs. Then, placing them on a baking sheet to crisp up in the oven! Yum!

Lettuce Tell You More…

When preparing the lettuce for the wraps, I like to get kind of specific with it. I really enjoy a cold crunchy piece of iceberg that will hold all the amazing filling. In order to do this, I recommend these few steps to take. First, Slice the ice berg lettuce in half length wise. Then, on the cut side let the lettuce fill with cold water in the sink to wash the layers in between.

After that, shake out any excess water when you are done rinsing and repeat for the other half. When the washing step is completed, place the halved lettuce heads face down in a strainer with a bowl underneath it. Place in the fridge to get really cold as you continue making the rest of the meal. When you are ready to serve – take the lettuce out and use a paper towel to dab off any excess water before filling each wrap. Its worth it when the lettuce is cold and crisp πŸ™‚

Amazing Baked Chicken Lettuce Wraps
Yield: 3 Servings

Amazing Baked Chicken Lettuce Wraps

Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 1 hour

These Amazing Baked Chicken Lettuce Wraps are made with crunchy cold lettuce, crispy baked chicken, sweet Thai sauce, peanuts, green onions and spicy yogurt. These are a staple recipe in my home, and a much healthier version of cactus club's spicy Szechuan chicken lettuce wraps... but just as tasty!

Ingredients

Chicken

  • 2 Chicken Breasts, cut into small 1-2 inch pieces
  • 1 Tbsp sesame oil (or avocado oil if you don't have sesame)
  • 1 ΒΌ Cup panko breadcrumbs
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • Β½ Tsp sea salt
  • ΒΌ Tsp black pepper
  • 1 Egg
  • 1 Tbsp mayo – I use Hellman’s with olive oil
  • ΒΌ Cup all-purpose flour

Toppings & Wraps

  • 1 Cup Farkay steam fried noodles
  • ΒΌ Cup green onions, sliced finely
  • ΒΌ Cup roasted peanuts
  • Β½ Cup sweet chili sauce
  • 2 Tsp white sesame seeds
  • 1 Head of iceberg lettuce, cut in half through the stem

Spicy Mayo

  • Β½ Cup mayo
  • ΒΌ Cup 5% plain greek yogurt
  • 2 Tsp freshly squeezed lime juice
  • 2 Tsp sriracha hot sauce, or more to taste

Instructions

Preheat oven to 400 degrees F. Line a cooking pan with parchment paper.

1. In a medium pan, heat sesame oil over medium heat. Add panko breadcrumbs and cook for 4-5 minutes while stirring continuously until the breadcrumbs start to brown. Be careful not to burn them, you only want them to turn a golden brown colour. Remove from heat and mix in soy sauce, rice wine vinegar, salt and pepper. Toss to combine and set aside.

2. In a small bowl, beat the egg and mayo together in a shallow dish. Place flour into another shallow dish and set aside.

3. Fully coat each chicken piece with flour, then with egg mixture, and lastly with the panko breadcrumb mixture.

4. Place the coated chicken strips onto the cooking pan and bake for 20-25 minutes until the chicken is golden brown and no longer pink inside.

5. Make the spicy mayo by combining mayo, hot sauce, lime juice and sriracha together and mixing until combined. Taste and add sriracha and lime juice as needed!

6. Place chicken bites into a large bowl and add noodles, green onions, peanuts, and sweet chili sauce. Toss to coat with tongs. Sprinkle with sesame seeds if desired.

Assembling the lettuce wraps:

Take the lettuce out of the fridge, you can pat dry each piece with paper towel to get the water off if you choose. Then, spread spicy mayo on the lettuce and scoop several tablespoons of the chicken mixture into the center of a lettuce leaf. Then, Drizzle extra spicy mayo on top, and wrap like a taco. Crunch down and enjoy!

Notes

I recommend using Farkay Steam Fried Noodles for crunch! You don't need too many, just enough to give some texture.

Nutrition Information:

Yield:

3

Serving Size:

3

Amount Per Serving: Calories: 500

Calories are based upon ingredients I used and may differ to the brands used for this recipe.

Flourless Banana Chocolate Chip Muffins

Flourless Banana Chocolate Chip Muffins

I don’t know about you but banana chocolate chip anything has my heart. This flavor combo is classic and gives me all the nostalgic feels from my childhood.

The smell of these banana chocolate chip muffins wafting through your home will have the whole family craving a hot muffin right out of the oven. The twist on these are that I’ve incorporated ingredients with more nutritional value – and you will still love them, I promise. 

Using oats to make your own β€œflour” is extremely easy, nutritious and convenient. Oats are a good source of soluble fiber making them a slow releasing carb. It is a great substitute for white flour! These muffins also contain no granulated sugar and are substituted with maple syrup for sweetness and flavour instead.Β 

I love having one of these muffins with a coffee in the morning or after dinner when the chocolate craving hits. 

Flourless Banana Chocolate Chip Muffins
Yield: 12 Small Muffins

Flourless Banana Chocolate Chip Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 5 minutes
Total Time: 40 minutes

Do you know the muffin man? Who lives down jewelry lane? Neither do I...but I do know this healthy twist on a classic muffin is a winner!

This flavor combo is classic and gives me all the nostalgic feels from my childhood. The smell of these wafting through your home will have the whole family craving a hot muffin right out of the oven.

The twist on these are that I’ve incorporated ingredients with better nutritional value; like oat flour, maple syrup and walnuts – and you will still love them, I promise.

Ingredients

Instructions

PREP:
Preheat oven to 350° F and generously spray the muffin pan with oil (don’t use liners as this batter really sticks to them)

Melt the coconut oil down and set it aside so it can come back to room temperature before being added to the batter.


OATS:
Take 1 ½ cups of oats and add them to a blender or food processor. Blend the oats until they resemble the consistency of flour - a fine powder. If you need to you can stir the oats up after the first blend, and then blend again to get to the right consistency. Set aside.

BANANA:
After they are thawed, unpeel them and thoroughly mash up the very ripe bananas in a small bowl with the back of a fork.

BATTER:
Add the mashed banana, egg, maple syrup, baking soda, baking powder, cinnamon, salt, melted coconut oil, and vanilla extract to a large bowl. Stir until well combined. Add in the blended oats and stir until combined. The batter should be wet! Add in the walnuts and dark chocolate chips and stir again – but don’t overmix.

BAKE:
Transfer the batter into the prepared muffin tins, adding equal amounts to the 12 spaces; they should be about 3/4 filled. If desired, add a few more chocolate chips on top. Bake for 20-25 minutes or until no longer gooey/wet looking on top and lightly browned around the edges (if you lightly touch the muffin, it should spring back). Remove from the oven and let them stand for 5 minutes before using a fork to get the muffins out onto a cooling rack.

Notes

If I can recommend anything it's...

BANANAS: When I have old ripe bananas on the counter, I stick them in the freezer. Then I thaw them out for 5-6 hours on the counter before I need them. I like to use the blackest, ripest bananas for my baking because the flavor you get from using them is unreal. What I do is let them thaw while I’m at work and bake these when I get home or I will let them thaw while I’m sleeping and bake them in the morning!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 150