Asian Chicken Lettuce Wraps

Ingredients

• 2 ounces bean sprouts 
• 8  boston lettuce leaves ( 1 head)
• 1 tablespoon canola oil 
• 1.5 teaspoons sriracha (such as Sriracha)
• 1 tablespoon sesame oil dark
• 1 teaspoon ginger fresh grated peeled
• 10 ounces mint leaves fresh
• 2  garlic clove minced
• 1  lime cut into 8 wedges
• 1 tablespoon soy sauce low-sodium
• 0.5 teaspoon orange zest grated
• 1 tablespoon rice vinegar 
• 1 Dash sea salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• whisk
• grill
• ziploc bags
• grill pan

Directions

1. Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture.
2. Place remaining oil mixture in a large zip-top plastic bag.
3. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally.
4. Remove chicken from bag, and discard marinade.
5. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray.
6. Add chicken to pan; grill 12 minutes or until chicken is done, turning once.
7. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture.
8. Serve with lime wedges.
9. Garnish with chopped peanuts, if desired.