Citrus-Marinated Chicken Lettuce Wraps
Citrus-Marinated Chicken Lettuce Wraps
ingredients
- 1 lb chicken breast, boneless and skinless
- 4 cloves garlic, minced
- 2 tablespoons alternative citrus juice (such as lemon or orange)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 cups shredded cabbage
- 1 small red onion, thinly sliced
- 1 jalapeno, seeds removed and sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons mayonnaise
- 1 tablespoon alternative citrus juice
- 8 egg white wraps
- Lime wedges, for serving
steps
- 1.
In a bowl, combine minced garlic, alternative citrus juice, olive oil, chili powder, salt, and pepper. Add the chicken, toss to coat, and let marinate for 20 minutes.
- 2.
In a separate bowl, combine shredded cabbage, red onion, jalapeno, and cilantro.
- 3.
In a small bowl, whisk together mayonnaise and alternative citrus juice. Pour the dressing over the cabbage mixture and toss to combine. Set aside.
- 4.
Heat a large skillet over medium-high heat. Add the marinated chicken and cook until cooked through and no longer pink in the center, about 6-8 minutes per side. Remove from skillet and slice into strips.
- 5.
Place a spoonful of the cabbage slaw on an egg white wrap, top with chicken strips, and drizzle with lime juice. Repeat with the remaining ingredients.
- 6.
Serve the citrus-marinated chicken lettuce wraps with lime wedges on the side for an extra burst of tanginess.
