This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish
1 tablespoon EVOO – Extra Virgin Olive Oil
2 boneless, skinless chicken breasts, cut into strips
1 red bell pepper, cut into to strips
1/4 cup sweet chili sauce (mild sweet chili sauce, bought at Publix in the ethnic section)
1/4 cup honey (used local honey)
2 iceberg lettuce heads, cut in quarters and leaves gently removed for cups (used romaine hearts because they were on sale..served the purpose)
Juice of 1 lime
1 handful basil, chopped (used fresh basil from my garden...yum!)
Place a large skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and ground black pepper, and cook in the pan until golden brown on all sides.
Add in the red pepper, and cook until soft, about 3 minutes. Add in the chili sauce and honey, and reduce to coat the chicken.
To serve, lay the lettuce leaves out onto a platter then scoop some of the chicken mixture onto each leaf. Sprinkle with lime juice and fresh basil.
*I added crushed red pepper to my wraps because I like it spicy!!! :)
This recipe was VERY good. Brock chose to eat something else, but even Erik liked it (he was sceptical at first). If you wanted to, it would taste great as a stir fry; just add some stir fry veggies and serve over rice (white, brown or even jasmine would be yummy). The flavor of this meal is great! The basil in this meal makes it...I would try not to omit the fresh basil.
This recipe is from Rachael Ray-I omitted the peanuts to make it safe for us