‘Chiken’ Lettuce Wraps

PROTEIN BOOSTER PROTEIN POWDER | DO-IT-TOGETHER

Makes 2 Servings

SLAW INGREDIENTS:

• 4 cups of Shredded Veggies (red cabbage, carrots, Brussel sprouts, broccoli stem, etc)
• 2 Green Onions, diced
• ½ cup Cilantro, chopped
• 2 tbsp Olive Oil
• 1 tbsp Sesame Oil
• ¼ cup Rice Vinegar
• 3 tbsp Agave
• 1 tbsp Soy Sauce
• 1 Garlic Clove, minced
• ¼ tsp Chili Flakes
• Toasted sesame seeds to top

VEGAN CHIKEN INGREDIENTS:

• 14oz Vegan Chicken Strips (unbreaded)
• 1 tbsp Cornstarch
• 1 scoop PROFI Protein Booster
• ½ cup Sugar
• ½ cup Soy Sauce
• ¼ cup Apple Cider Vinegar
• 2 cloves Garlic, minced
• ½ tsp Ginger, ground
• ¼ tsp Black Pepper

DIRECTIONS:

1. Toss the vegetables, green onions, and cilantro in a large bowl.
2. Whisk together the remaining slaw ingredients and coat the veggies well.
3. Allow the slaw to sit in the fridge for a few hours or overnight, the vegetables will soften and the flavours will meld together.
4. In a pot on the stovetop, whisk together all the ingredients for the teriyaki sauce. (everything except the chicken)
5. Let simmer on low-medium heat for five minutes or until the sauce thickens
6. Toss the chicken in the sauce until well coated.
7. Line a baking sheet with parchment and preheat the oven to 425°F (or follow the directions for baking on the chiken box)
8. Bake the chiken for 30 minutes or until crispy.
9. Brush the chiken with extra sauce and serve on lettuce wraps with the slaw, green onions, sesame seeds, and cilantro.