Sweet and Savory Lettuce Wrapped Chicken - Can you say : "YUMMY"?

I had friends over last night and found myself prepared even when I thought myself under prepared. 

The evening before I had placed three large chicken breasts in a sealed bag with 1/4 cup of chopped pineapple- a pinch of brown sugar, and 1/4 soy sauce. These tenderizes chicken to the extreme no matter what your next step is- which at this point - I didn't know. The pineapple plus salt from the soy really breaks down the chicken - perfect for any dish. 

When I invited my friends over for dinner I thought: Fun! 

Then I thought: Four of us - three pieces of chicken. O dear! 

Well, how do you stretch 3 to 4? 

Lettuce Wraps, some delicious nutty short grain brown rice and a tropical fruit quinoa and black bean salad to boot...

And I'll be honest- tastes better than it looks- but who ever liked the look of a taco either??

Start with the Brown Rice- it will take the longest. 

Follow a traditional recipe (Ex 1 cup dry rice to 1 3/4 cup liquid- boil then simmer 45 min) 

I used Chicken stock as my liquid- this added salt and fat in a natural way (since I made the stock myself :)

Next for tropical salad you will need:

1 Cup cooked (plain) red quinoa (follow directions on package and cool in fridge)

1 medium mango diced 

3/4 fresh pineapple diced 

2 Persian baby cukes diced

1 ripe avocado 

1/2 Bell pepper (or 4 mini colored peppers- which i used) chopped

1 can (15 oz) black beans rinsed

Put all these ingredients in a bowl with the following spices n' such: 

1 tsp cumin 

1/2 garlic powder

1/4 cup rice wine vinegar 

juice of one lime

drizzle of olive oil 

Toss all together and chill- make sure to keep the avocado pit to put in the salad- this will keep it green and fresh without browning. 

Add more vinegar or oil if needed but the juices from the fruit should cover it. 

Add salt and pepper to taste. 

For the Lettuce Wraps

Follow the aforementioned marinating process the evening before you make the chicken. 

Wash and lay to dry a whole head of Boston Bibb lettuce.

On stove-top grill chicken (- ditch the marinade it was in over night) Maybe 4 min on each side or til cooked thru. Set aside to rest. 

Use the same flat griddle to make a glaze for the chicken with: 

1/4 Brown sugar

1/4 cup soy sauce 

1/4 diced fresh pineapple 

1/2 tsp red chili flakes 

1/2 garlic powder 

1 tsp fresh grated ginger

Mix together and put into hot pan 

add 1/4 cup water mixed with a tsp cornstarch to the mixture to thicken into a glaze. 

When thick, set aside. 

As an extra- grate two carrots and also set aside for topping the wrap. 

For an added topping on the lettuce wrap make a whipped avocado dip using: 

One avocado

1 tablespoon Adobo seasoning 

1 dollop of Greek yogurt (or sour cream) 

Mix together and yet again- set aside for wraps. 

At this point you can dice chicken and put in a serving bowl along with other sides (carrots, avacado dip, glaze) in their respective bowls. 

Think of these like sweeter- yet healthier version of tacos. You can stack with rice in the wrap or on the side- skip the carrot- extra carrot- whatever you like. Just remember you didn't use and oven and the only thing that took any time was a little chopping and rice that cooks itself- it's a win-win! Bon Appetit