Peachy Chicken Lettuce Wraps

Serves 4

Ingredients

• 2 ripe organic peaches (1 roughly chopped to start, 1 sliced later)
• ¼ cup low sodium soy sauce
• ½ tbsp pressed organic garlic
• ¼ cup organic brown coconut sugar
• ¼ cup peach balsamic vinegar
• 4 boneless, skinless chicken thighs
• 1 bunch organic red leaf lettuce
• Fresh organic cilantro, to taste
• Organic red onion, thinly sliced (slice as much as you like)
• Organic salted peanuts
• Sweet chili sauce

Method

1. In blender, puree chopped peach, soy sauce, garlic, brown sugar, and balsamic vinegar. In a Ziplock bag or a baking dish, cover chicken thighs with marinade. Refrigerate for at least a few hours or overnight.
2. Barbecue chicken thighs on medium-high heat, flipping once, until they reach 165 degrees on an instant read thermometer. Tent for a few minutes, then slice thighs.
3. On a platter, place lettuce leaves cilantro, red onion, peanuts, and chicken. Put chili sauce in small bowl alongside. Make wraps using lettuce as base and adding as much/little of other ingredients as you like. Drizzle chili sauce over all, roll lettuce leaf, and enjoy. Spoiler alert: pretty messy, but worth it.

Note

The organic brown coconut sugar is low glycemic, and it worked fine. It's a 1:1 replacement for regular brown sugar.

Connie Adams/September 2022