Chili Lime Chicken Lettuce Wraps
This makes a total of 3 Chili Lime Chicken Lettuce Wraps. Each wrap comes out to be 336.2 calories, 27.2g fats, 1.9g net carbs, and 17.9g protein.
Ingredients
For the marinade:
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Zest from two limes
- 2 tablespoons lime juice
- 1 clove fresh garlic pressed
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ⅛ teaspoon red chili pepper flakes
- ½ teaspoon paprika
- ¼ teaspoon granulated stevia erythritol blend
- 1 tablespoon finely chopped cilantro
For the chicken:
- 1 ½ tablespoons butter
- ½ pound chicken breast cut into small bite-sized pieces
For the aioli:
- 3 tablespoons mayonnaise
- Zest from one lime
- 1 teaspoon lime juice
- ½ teaspoon finely chopped cilantro
- 1 clove fresh garlic pressed
For the lettuce wraps:
- 3 large lettuce leaves
Instructions
For the marinade:
- In a small bowl, combine all marinade ingredients and mix until they are evenly incorporated.
- Transfer pieces of chicken breast into a dish for marinating.
- Pour the prepared marinade over the chicken and then stir to ensure that all sides of the chicken are coated.
- Cover the dish and then place in fridge to marinate for 1-2 hours.
For the chicken:
- In a large saucepan, melt butter over low heat. Once the butter has melted, increase heat to medium-high.
- Add marinated chicken, leaving space in between each piece. If needed, the chicken can be cooked in several batches. Allow the chicken pieces to brown before turning.
- Once the chicken has browned on all sides, transfer meat to a plate lined with a paper towel to soak up excess oil.
For the aioli:
- In a small bowl, add all ingredients and stir until combined.
For the lettuce wraps:
- To assemble the lettuce wraps, evenly distribute the sautéed chili lime chicken onto each of the lettuce leaves. Next, spoon on the desired amount of aioli onto each lettuce wrap and serve.