Chicken, Asparagus and Mango Lettuce Wraps
by Amie Valpone
1 head Red Leaf lettuce
4 fresh chives
¼ cup bean sprouts
1 pint cherry tomatoes, halved
1 tbsp. fresh grapefruit zest
1 ripe avocado, peeled, pitted and sliced
½ medium red onion, sliced
2 tbsp. sunflower seeds
6 asparagus, trimmed and cut into ½ inch pieces
1 cup Crunchmaster Original Multi-Seed Crackers, crushed
4 ounces chicken cutlets, cooked and shredded
1 small ripe mango, peeled and thinly sliced
¼ tsp. sea salt
1/6 tsp. freshly ground white pepper
1/2 cup peanut butter
1/2 cup warm water
1 tbsp. gluten-free low-sodium soy sauce
2 tbsp. freshly squeezed grapefruit juice
Steam asparagus over medium heat for 5-6 minutes or until cooked and bright green. Remove from heat; set aside to cool.
Arrange lettuce leaves on a large serving dish. Top with chives, bean sprouts, cherry tomatoes, grapefruit zest, avocado, red onion, sunflower seeds, asparagus, Crunchmaster crackers, chicken, mango, sea salt and pepper.
In a small bowl, combine peanut butter, warm water, soy sauce and grapefruit juice; mix well to combine.
Serve lettuce wraps with peanut butter dipping sauce.