Teriyaki Chicken Lettuce Wraps

Step 1

Prep the lettuce wrap leaves by removing them from their core, washing, and patting them dry.

Step 2

Heat OIL in a 10” nonstick skillet over medium flame; add CARROTS, SNAP PEAS, and GREEN ONIONS; sauté until fragrant and tender; stirring as needed (3-5 minutes).

Step 3

Fold in TERIYAKI SAUCE, ROTISSERIE CHICKEN, and (if using) COOKED QUINOA; continue heating until filling is warmed through, stirring as needed.

Step 4

Remove the filling from the heat source and allow to cool slightly.When ready, scoop about 1/4 cup filling into prepared lettuce wraps and topping with CRUSHED PEANUTS and CILANTRO.

Step 5

Alternatively, you can allow the filling to cool completely and refrigerate in an airtight container until ready to use.