Monday, May 31, 2010

Apricot Orange Chicken Lettuce Wraps

After working outside in 85+ degree weather all day, and coming in to this AWESOME and healthy meal, we were in Heaven!!!  This meal was slightly spicy, citrusy, delicious and refreshing!  Best of all, it's not too bad for you!

I threw this dinner together while my 2-year-old ate her lunch and stuck it on High.  It looks SO pretty in the Slow Cooker (I know, I'm weird!).  It was ready 5 hours later!  This is definitely something I would make over and over again and even for company.

One small warning, they are VERY juicy and you will need plenty of napkins as you're eating them!!!  My husband ate his on tortillas instead of lettuce and it was less of a mess.  You can stick to the healthy version with the lettuce, or use the tortilla like he did!

On to the good stuff......

Apricot Orange Chicken Lettuce Wraps

3 Frozen Chicken Breasts
1 Seedless Cucumber, skinned and chopped roughly
1/2 Red Onion, Chopped roughly
2 Whole Jalepeno Peppers
1/4 cup Low Sugar Apricot Preserves
1 Orange, juiced
3 Tbsp. Reduced Sodium soy sauce
1 Tbsp. Sesame Oil
2 tsp. garlic powder
1 tsp. ginger
1 tsp. red chili flakes
1/2 tsp. salt
1/2 tsp. pepper
Romaine Lettuce Leaves (or any you like for lettuce wraps)
1-2 limes, wedged
Pineapple Mango Salsa (or another fruity salsa you like!)

Place your frozen chicken breasts in the bottom of you Slow Cooker.  Add cucumber, onion and jalepeno peppers (whole, do not chop).

Mix together Apricot Preserves, orange juice, soy sauce and sesame oil.  Pour over chicken.
Sprinkle garlic powder, ginger, red chili flakes, salt and pepper over everything else.  It looks SO pretty!

Cook  on LOW for 8-9 hours or on HIGH for 4-5 hours.
Serve on Lettuce Leaf with salsa drizzled over the top and a squeeze of fresh lime juice!


Tips: If you want it less spicy, reduce amount of red pepper flakes and remove 1 Japepeno pepper.
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