Add chicken and 6 ounces Drew’s Organics Thai Coconut Sesame Dressing & Quick Marinade to a large resealable bag. Marinate chicken in the refrigerator for 30 minutes.
Preheat grill to high heat. Clean and oil grates. Place chicken on the grill and reduce heat to medium-high. Discard marinade. Grill chicken until internal temperature reaches 165 degrees F, as measured by a meat thermometer. Flip chicken halfway through grilling time. Cooking time will vary depending on the thickness of the chicken. Remove from grill. Let rest 5 minutes, then thinly slice.
Assemble lettuce wraps by adding red cabbage and carrot to the bibb lettuce leaves. Top with sliced chicken, bell pepper, scallions, mint and peanuts.
Serve lettuce wraps with lime wedges and remaining 4 ounces Drew’s Organics Thai Coconut Sesame Dressing & Quick Marinade for dipping.
Jenny Shea Rawn MS, MPH, RD is a Cape-Cod, Massachusetts based Registered Dietitian, nutrition communications consultant and healthy food blogger at My Cape Cod Kitchen.
- 1 pound skinless boneless chicken breast
- 10 ounces, divided Drew's Organics
- 1 head Bibb lettuce
- 1/4 head red cabbage, slivered
- 2 carrots, grated
- 1 bell pepper, diced
- 1 bunch scallions, thinly sliced
- ½ cup loosely packed mint leaves, slivered
- ½ cup roasted and salted peanuts, crushed
- 1 lime, cut into wedges