Kawasaki Chicken Lettuce Wrap

By á-98227

Ingredients

• 1 pound boneless, skinless chicken breast cut into 1/2" strips (approx. 16)
• 1/4 cup sriracha mayonnaise, plus more for garnish when serving
• 1 1/4 cups almond meal (or panko breadcrumbs)
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• a few cranks of freshly ground pepper
• 3 Tablespoons grated Parmesan cheese
• 2 Tablespoons olive oil
• 2 ripe avocados, peeled and sliced
• 2 green onions (scallions), green ends sliced into thin strips
• 2 heads butter lettuce, leaves separated, washed and dried
• White rice, cooked

Preparation

Step 1

Step 1: In a medium bowl, toss chicken breast strips with mayonnaise to coat. Refrigerate for 30 minutes to marinate.

Step 2: In a medium shallow bowl or plate, mix together the almond meal, kosher salt, garlic powder, pepper and Parmesan.

Step 3: Preheat oven to 375° F. Coat the bottom of a baking sheet with olive oil.

Step 4: Dredge each marinated chicken strip in the almond meal mixture. Place on the oiled baking sheet.

Step 5: Bake on middle rack of oven for 15 minutes. Flip chicken pieces over, then bake for an additional 15 minutes, until golden and crispy.

Step 6: While chicken is baking, assemble a platter with the remaining ingredients.

To assemble: Take a butter lettuce leaf and add some sticky white rice. Top with a chicken strip, avocado slice, piece of green onion, and sriracha mayo. Eat like a taco. Enjoy!