|Chicken Breast||–||2 no, cut in dices|
|Zucchini||–||½ no, chopped|
|Red Bell Pepper||–||½no, chopped|
|Onion||–||1 small, chopped|
|Ginger||–||¼ inch, chopped|
|Garlic||–||2- 3 cloves, chopped|
|Spring Onion||–||¼ cup, chopped|
|Cashews||–||8-10 no, roasted and crushed|
|Iceberg Lettuce||–||1 no|
|For the glaze|
|Soy Sauce||–||1 tbsp|
|Salt||–||as per taste|
|Pepper||–||as per taste|
|In a bowl mix all the ingredients of the glaze and set aside for later use.
In a bowl carefully unwrap the lettuce separating its layers. Put them in cold water to wash. Drain the water and set aside.
In a pan heat oil. Saute onion, ginger and garlic until translucent. Add chicken and saute on high heat for 5-7 minutes for the chicken to cook.
Add the glaze along with the bell pepper and zucchini and saute till the glaze mixes well with the chicken.
Finish with roasted cashews.
To make the wrap take individual lettuce leaves and put a portion of the chicken and fold the leaf like a wrap.