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Has gluten from:
low-sodium soy sauce
Has meat from:
Has seafood from:
Not vegan due to:
Not vegetarian due to:
Not pescetarian due to:
Not paleo due to:
This recipe has no customizations.
no need to peel and de-seed if it's an english cucumber.
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look for "No MSG" on the bottle.
Follow the steps in the "Dependent Recipes" section to create your marinade for the chicken thighs.
Follow the steps in the "Pairs With" section to create a dipping sauce and a dressing. The dipping sauce is likely more kid-friendly than the dressing, but they're both quick and easy to make.
Add the chicken thighs to the marinade in a bowl. Marinade for 1-2 hours.
Slice the cucumber into long, thin slices (like finger food), set aside. It's best to use a large plate or a serving tray for the next few steps.
Separate the basil leaves from their stems, set the leaves aside.
Peel the carrot. Slice it into match-stick sized pieces, set aside (or peel the outer layer and then peel the rest into thin slices).
Slice/clean bell pepper, slice into long thin slices, set aside.
Halve the avocado, pull out the pit. Slice thinly (~1/4"), set aside.
Slice lime in half. slice on half into wedges.
Wash the cilantro, set aside (no chopping/no dicing).
Wash the mint, set aside (no chopping/no dicing).
Add sesame seeds to the top of avocado.
Quarter the head of lettuce. Pull the leaves apart, look for the largest ones.. about the size of your palm. Set these aside on the serving tray.
Grill the chicken thighs (you could broil them).
Remove the thighs from the grill, slice them into 1/2" slices.
Choose a lettuce leaf as the base for your wrap.
Add your preferred herbs and vegetables .. e.g.: basil, mint, avocado, cucumber, and then carrots.
Add a coupe of pieces of chicken.
If you like the taste of lime/citrus, you can squeeze a lime wedge onto your wrap.
Top with 1 TSP of the dressing, *or*, dip into the coconut/peanut butter sauce. These two sauces are both delicious but it's likely only one will compliment the wrap at a time.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
Marinating chicken doesn't have to be for too long (1-2 hours should be fine). If you're using a pork tenderloin, marinade for 5-6 hours.
It's much easier to marinade pork tenderloin in a plastic bag .. this is the only way to get good coverage of the meat without a massive volume of marinade.
With english cucumbers, it's fine to leave the skin on and seeds inside. If you're not using english cucumbers, it's better to peel and de-seed the cucumber prior to slicing.
If you prefer your food spicy, add slices of a chili for the serving plate for your wrap (e.g.: a jalapeno).
This recipe is easily made vegan by substituting tofu for chicken. In this case, the marinade can be approximately 1 hour.
This recipe has the following nutrient totals:
Protein 68.5 g
Carbohydrates 17.5 g
Iron 0.41 mg
Fiber 5.07 g
Calcium 19.1 mg
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.