Ingredients
- Boneless Chicken Breasts (Teriyaki Marinade)
- Red Bell Pepper
- Butter Lettuce
- Green Onions
- Shredded Carrots
- Chow Mein Noodles
Instructions
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STEP 1
Preheat a skillet over medium-high heat. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken strips and cook, turning occasionally, 6-8 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove from heat.
- 1 tbsp neutral vegetable oil
- 1 (16 oz) pkg orange chicken strips (marinated & ready-to-cook)
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STEP 2
Meanwhile, wash and dry the fresh produce.
- 1 red bell pepper
- 2 mini (persian) cucumbers
- 1/2 small bunch green onion (scallion)
- 1 head butter (boston) lettuce
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STEP 3
Place vinegar, oil, salt, and pepper in a medium bowl. Whisk to combine the dressing.
- 1 1/2 tbsp rice vinegar
- 2 tsp neutral vegetable oil
- 1/2 tsp salt
- 1/4 tsp black pepper
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STEP 4
Trim, seed, and cut bell pepper into thin matchsticks. Trim and thinly slice cucumbers. Trim and cut green onions crosswise into thin pieces. Set a small handful of green onions aside for serving, then add remaining veggies to the bowl with the dressing. Add shredded carrots and stir to combine the filling.
- 1/2 (10 oz) bag shredded carrots
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STEP 5
To serve, separate lettuce into leaves and divide between plates, piling smaller leaves together as needed. Divide chicken and veggie filling between lettuce wraps, then garnish with reserved green onions and chow mein noodles. Enjoy!
- 1/2 cup crispy chow mein noodle topping
