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Pike Mkt recovery


Peachy Chicken Lettuce Wraps

Serves 4


  • 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


  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.


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

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