Fattoush

This dreamy Fattoush Salad recipe is fresh, light and flavorful, made with peak-season summer veggies, fresh herbs and crispy pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce.

This dreamy Fattoush Salad recipe is fresh, light and flavorful, made with peak-season summer veggies, fresh herbs and crispy pita chips in a tangy sumac dressing, all piled over a creamy yogurt-tahini sauce.

Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!

The post Strawberry Spinach Salad appeared first on Budget Bytes.

I’ve made several versions of Strawberry Spinach Salad over the years, but this by far is my favorite! It includes fresh strawberries, salty feta cheese, candied pecans, and an easy homemade balsamic vinaigrette. The textures and flavors are insanely delicious and compliment each other perfectly! It reminds you of a fancy salad that you’d get at a cafe, but you can make it at home for a fraction of the cost. This is one of those “summer” salads that I could literally eat all year long!

Close up overhead shot of plated strawberry spinach salad.

What’s in Strawberry Spinach Salad

Strawberry Spinach Salad includes lots of wonderful flavors and textures that compliment each other perfectly. Here’s what you’ll need:

  • Baby Spinach – a simple bed of spinach greens is the base foundation for this salad.
  • Strawberries – fresh, juicy, strawberries add a simple and wonderful sweetness.
  • Red onion – slightly sharp and a nice contrast to the sweetness of the strawberries and candied pecans. 
  • Feta cheese – soft, creamy, salty feta cheese pairs well with the strawberries in this salad. If you’re not a fan of feta cheese, goat cheese or blue cheese would also work well.
  • Candied pecans – these candied pecans, in my humble opinion, are one of the best parts of the salad. It adds a crunchy, sweet texture, and you can swap the pecans out for toasted walnuts or toasted sliced almonds, which would also be totally delicious!
  • Balsamic vinaigrette – easy homemade balsamic vinaigrette dressing tops it all off.

Balsamic Vinaigrette Dressing

The dressing for this strawberry salad is probably my favorite part…ok it’s actually tied with the candied pecans! I started with Beth’s easy homemade balsamic vinaigrette and made one adjustment by replacing the mayonnaise with honey for a slightly sweeter taste. The results – absolutely amazing!

You can certainly use a store bought balsamic vinaigrette if you don’t have a well stocked pantry with all the necessary ingredients on hand, but I promise this homemade balsamic vinaigrette will taste wayyy better! I highly recommend you give it a try! ;)

Budget-Friendly Recipe Tips

  1. If chopped nuts are a little too costly at your local store, toast up some day-old bread to use in place of the chopped pecans, similar to our Panzanella salad.
  2. To bulk up the salad and make it stretch a little further, add your favorite pasta like penne or bow-tie pasta.
Side view of plated strawberry spinach salad

How To Store Strawberry Spinach Salad

Strawberry spinach salad stores well in the fridge for up to 3 days. In order to keep the spinach from wilting too much, it’s best to store the strawberries and the dressing separately and add them to the salad right before you’re ready to serve.

Serving Suggestions

This salad makes a great lunch meal by itself, Monti and I totally gobbled it up at the test studio, but you can also add some grilled chicken or sautéed shrimp on top for a more filling meal. This salad also pairs well with other leaner protein like baked cod and pan-seared chicken.

Overhead shot of two plates of strawberry spinach salad with a small bowl of strawberries and feta cheese on the side.
Overhead close up shot of plated strawberry spinach salad.
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Strawberry Spinach Salad

A fresh, vibrant, Strawberry Spinach Salad with homemade balsamic vinaigrette dressing, candied pecans, and insanely delicious flavors!
Course Salad
Cuisine American
Total Cost $8.72 recipe / $2.18 serving
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 side salads
Calories 405kcal

Ingredients

Balsamic Vinaigrette

  • 1/3 cup olive oil $1.10
  • 3 Tbsp balsamic vinegar $0.45
  • 2 Tbsp honey $0.50
  • 1/2 Tbsp Dijon mustard $0.09
  • 1 garlic clove, minced $0.08
  • 1/2 tsp dried basil $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp freshly cracked black pepper $0.02

Candied Pecans

  • 1/2 Tbsp butter $0.07
  • 2 Tbsp brown sugar $0.08
  • 1 pinch salt $0.01
  • 1/2 cup chopped pecans $1.15

Salad

  • 8 oz baby spinach $1.83
  • 1/2 lb strawberries, sliced $1.25
  • 1/4 red onion, thinly sliced $0.21
  • 2 oz crumbled feta cheese $1.82

Instructions

  • Start by making the homemade balsamic vinaigrette dressing. Add the olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic clove, dried basil, salt, and freshly cracked black pepper to a jar, bowl, or blender. Close the jar and shake the ingredients together, whisk in a bowl, or blend until the dressing is evenly combined. Set the dressing aside.
  • Next make the candied pecans. Add the butter, brown sugar and a pinch of salt to a small non-stick skillet. Heat over medium heat while stirring.
  • Once the butter and brown sugar begins to melt add the chopped pecans to the skillet and stir with the brown sugar mixture. Continue to cook over medium heat, stirring every 10-15 seconds until the brown sugar fully melts (looks glossy instead of grainy) and completely coats the pecans.
  • Remove the skillet from the heat immediately and transfer the candied pecans to a parchment lined baking sheet. Spread the pecans out evenly in a flat layer and allow them to cool for 10 minutes while the candied coating fully hardens.
  • Now prep the strawberries, red onion and feta cheese. Remove the stems and slice the strawberries, thinly slice the red onion, and crumble the feta. Set these ingredients to the side.
  • Divide the spinach between four plates. Drizzle 2 Tbsp of balsamic vinaigrette on top of each bed of spinach.
  • Add sliced strawberries, red onions, a tablespoon or two of candied pecans, and a tablespoon of feta cheese to each salad. Feel free to drizzle a little more balsamic vinaigrette over the top of each and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 405kcal | Carbohydrates: 27g | Protein: 6g | Fat: 33g | Sodium: 400mg | Fiber: 4g

Do you love easy summer salad recipes? Try our Creamy Cucumber Salad, Panzanella, or Summer Vegetable Pasta Salad.

HOW TO MAKE STRAWBERRY SPINACH SALAD – STEP BY STEP PHOTOS

Prepared balsamic vinaigrette dressing

Start by making the homemade balsamic vinaigrette. Add 1/3 cup olive oil, 3 Tbsp balsamic vinegar, 2 Tbsp honey, 1/2 Tbsp Dijon mustard, 1 garlic clove minced, 1/2 tsp dried basic, 1/4 tsp salt, and 1/4 tsp freshly cracked black pepper to a jar, bowl, or blender. Add a top to the jar and shake, whisk in a bowl, or blend until all the ingredients are evenly combined. Set the vinaigrette dressing aside.

Chopped pecans, butter and brown sugar in a nonstick skillet

Next make the candied pecans. In a small non-stick skillet add 1/2 Tbsp butter, 2 Tbsp brown sugar, and a pinch of salt. Heat over medium heat while stirring just until the butter and brown sugar begins to melt. Add 1/2 cup of chopped pecan and stir to coat in the brown sugar mixture. Continue to cook for 2-4 minutes or until the brown sugar is fully melted (looks glossy, not grainy) and completely coating the pecans.

Candied pecans spread out on a parchment lined baking sheet

Remove the skillet from the heat immediately, to prevent the brown sugar from over cooking and burning. Transfer the candied pecans to a parchment lined baking sheet, spread out in a flat layer. Allow them to cool for 10 minutes and the sugar coating will fully harden.

Sliced strawberries, sliced red onion, feta cheese, and canided pecans on a wood cutting board

Now prep the rest of the salad ingredients. Wash and slice 1/2 pound of strawberries, thinly slice 1/4 of a red onion, portion out 2 oz of crumbled feta cheese, and gather your cooled candied pecans.

Baby spinach in a large serving bowl with balsamic vinaigrette dressing

Divide 8 oz of spinach between four salad plates (roughly 2 oz per plate) or you can add all of the spinach to a larger serving bowl. Add 2 Tbsp of the balsamic vinaigrette to each salad plate or drizzle 1/3 cup of the dressing over the bowl of spinach. Reserve the rest of the dressing to add right before serving.

Overhead close up shot of plated strawberry spinach salad.

Divide the toppings (sliced strawberries, sliced red onion, 1 tablespoon of crumbled feta, and 1-2 tablespoons of candied pecans) between the four salad plates or add the toppings to a larger salad serving bowl. Drizzle each salad with a little more of the balsamic dressing and enjoy!

More Easy Salad Recipes

The post Strawberry Spinach Salad appeared first on Budget Bytes.

Dill Sauce

This luscious creamy Dill Sauce is fresh and flavorful- perfect for salmon, veggies, or use it as a dip. It’s made with simple ingredients in under five minutes!

This luscious creamy Dill Sauce is fresh and flavorful- perfect for salmon, veggies, or use it as a dip. It's made with simple ingredients in under five minutes!
This luscious creamy Dill Sauce is fresh and flavorful- perfect for salmon, veggies, or use it as a dip. It's made with simple ingredients in under five minutes!

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!

The post Zucchini Muffins appeared first on Budget Bytes.

This recipe goes out to all of my fellow zucchini lovers who have an abundance of zucchini growing in their gardens right now. Or maybe you’re like me and just have extra zucchini hanging out in the fridge that you need to use before it goes bad. Either way, one of my favorite ways to use up zucchini is by making these delicious and slightly irresistible Zucchini Muffins. They’re soft, super moist and the perfect way to sneak in a green vegetable!

Close up side shot of Zucchini muffins on a wire rack.

Ingredients Needed for Zucchini Muffins

What I love about baking recipes is that they often include pantry staple ingredients that you already have on hand. You can easily whip up a batch of these zucchini muffins using the following:

  • Grated Zucchini – Zucchini naturally contains a lot of water, but there’s no need to pat or squeeze out the excess water for this recipe. In this case the extra liquid helps add moisture to the muffins – saving you an extra step!
  • All Purpose flour – this gives the muffins structure. We used all-purpose flour, but you can safely substitute up to half of the flour for whole wheat flour without affecting the flavor or texture too much.
  • Baking Powder & Baking Soda – both are leavening agents to help the muffins rise. We used both due to the extra acidity from the applesauce.
  • Eggs – to help bind all of the muffin ingredients together.
  • White Granulated Sugar & Brown Sugar – the combination of both sugars helps to balance the sweetness, moisture and texture of the muffins.
  • Applesauce & Oil – yes, we’re using both in this recipe! The combination of both oil and applesauce helps keep the muffins moist, but not too oily, and you gain more flavor and moisture by incorporating the applesauce. We’re not making any dry muffins over here! :)
  • Cinnamon & Vanilla – keeping the added spices simple is key. These two pair nicely together to help enhance the flavor of the zucchini muffins.

Should You Peel the Zucchini Before Grating It

Thankfully there is no need to peel your zucchini before grating it. The skin of the zucchini is very thin and tender, so it’s barely noticeable once baked into the muffins. Just give it a good wash with your hands or a vegetable brush and you’ll be good to go!

A Few Recipe Tips!

  1. Don’t over mix the batter. Overmixing will cause the muffins to become dense and tough instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
  2. Oil your muffin pan well. Even if you are using a nonstick muffin pan, make sure to oil it well or use cupcake liners to prevent your muffins from sticking to the pan.
  3. You can easily stretch this batter and get 12 regular size muffins. We were going for larger, bakery style muffins, so we divided the batter into eight muffin wells.
Overhead view of Zucchini muffins on a wire rack with one cut open and butter spread on top.

How to Store Zucchini Muffins

Allow the muffins to cool completely at room temperature before storing. You can store leftover zucchini muffins in an airtight container or a food storage bag at room temperature or in the fridge for 4-5 days. For longer storage, store in a freezer-safe storage bag for up to 3 months. Thaw frozen muffins at room temperature or microwave for about 30 seconds until warm, then add a little butter and enjoy!

Need to use up the rest of your Zucchini?

Some other great ways to use up your supply of summer zucchini include making a batch of these crispy, Baked Zucchini Fries, this easy Lemon Pepper Zucchini, or baked Zucchini Slice. Other great zucchini recipes include our simple Charred Corn and Zucchini Salad or easily add sautéed zucchini to your favorite meal like this Blackened Salmon with Zucchini dish!

Close up overhead shot of Zucchini muffins
Side view of Zucchini muffins on a wire rack.
Print

Zucchini Muffins

These irresistible Zucchini Muffins are fluffy, super moist and the perfect way to use up your generous supply of summer zucchini!
Course Breakfast
Cuisine American
Total Cost $3.53 recipe / $0.44 each
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8 muffins
Calories 306kcal

Ingredients

  • 2 cups grated zucchini (about 1 lb.) $1.49
  • 2 cups all-purpose flour $0.28
  • 1 tsp baking powder $0.06
  • 1/2 tsp baking soda $0.02
  • 1/2 tsp salt $0.04
  • 1 tsp cinnamon $0.10
  • 2 large eggs $0.22
  • 1/2 cup granulated sugar $0.20
  • 1/2 cup brown sugar $0.28
  • 1/3 cup applesauce $0.18
  • 1/4 cup cooking oil $0.16
  • 1 tsp vanilla extract $0.50

Instructions

  • Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then using the large holes on a box grater, grate the zucchini and set it to the side.
  • In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
  • In a separate bowl, whisk together the wet ingredients (eggs, granulated sugar, brown sugar, applesauce, oil and vanilla extract) until well combined.
  • Add the grated zucchini to the bowl with the wet ingredients. Stir until combined.
  • Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point.
  • Divide the batter between eight greased or lined muffin wells.
  • Bake the muffins for about 24 minutes or until golden brown and puffed in the center. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1muffin | Calories: 306kcal | Carbohydrates: 52g | Protein: 5g | Fat: 9g | Sodium: 292mg | Fiber: 1g
Zucchini muffins plated with one cut open and butter spread in the middle.

How to Make Zucchini Muffins – Step by Step Photos

Shredding Zucchini with a box grater on a cutting board

Preheat the oven to 350°F. Next wash the zucchini well, trim off the stem of the zucchini, then grate 2 cups of zucchini (roughly about 1 lb.) and set the grated zucchini to the side.

Dry Ingredients for zucchini muffins in a large white bowl.

In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon until well combined.

Wet ingredients for zucchini muffins in a white bowl.

In a separate bowl, whisk together 2 large eggs, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup applesauce, 1/4 cup cooking oil and 1 tsp vanilla extract until well combined.

Shredded zucchini added to wet ingredients bowl

Add the 2 cups of grated zucchini to the bowl with the wet ingredients. Stir until well combined.

Dry ingredients combined with wet ingredients and mixed together.

Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just barely combined and there are no traces of dry flour left in the bowl. Be careful not to overmix the batter at this point.

Zucchini muffin batter added to nonstick muffin pan.

Divide the batter between eight greased or lined muffin wells.

Overhead view of baked zucchini muffins in a muffin pan.

Bake for about 24 minutes or until golden brown and puffed in the center. And be prepared for your kitchen to smell amazing! Allow the muffins to cool for about 5 minutes then carefully loosen the edges of the muffin with a knife. Transfer the muffins to a wire rack to finish cooling.

Overhead view of zucchini muffins on a wire rack with one cut open and butter spread in the middle.

Enjoy these soft, fluffy, and absolutely delicious Zucchini Muffins by themselves or with a little butter spread on top!

More Irresistible Muffin Recipes

The post Zucchini Muffins appeared first on Budget Bytes.

Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!

The post Chicken Lettuce Wraps appeared first on Budget Bytes.

Of all the small plate recipes, one of the easiest to prepare and one of my personal favorites is Chicken Lettuce Wraps. The crisp lettuce leaves hold a saucy ground chicken and vegetable mixture and every bite is full of freshness and bold flavor! If you love to make Asian-inspired recipes as much as I do, then you might already have a lot of these ingredients at home, which makes this recipe simple, easy to prepare, and satisfying in every bite!

Overhead shot of chicken lettuce wraps with a small bowl of chopped peanuts and a small bowl of peanut lime dressing served on the side.

Ingredients Needed For Chicken Lettuce Wraps

This recipe includes 3 simple elements: a sauce, the chicken and vegetable filling and a dressing drizzled on top. The dressing is optional, but highly recommended :)

  • Ground Chicken – ground chicken is a very lean meat with not a lot of fat, but it comes to life with this delicious sauce poured on top. You can easily sub the chicken for ground turkey or ground pork if you prefer.
  • Vegetables – I kept things simple with some chopped water chestnuts and a diced red bell pepper. You can find the water chestnuts usually in the International food aisle.
  • The Sauce – the sauce is the star of the show in these lettuce wraps! It’s made with a simple mixture of asian sauces, sesame oil, rice vinegar, and a little bit of fresh ginger and garlic.
  • Peanut Lime Dressing – when you order chicken lettuce wraps in a restaurant it’s often served with a dipping sauce, but we decided to pair ours with a half portion of our fav creamy Peanut Lime Dressing! You only need a little bit drizzled on each lettuce wrap and it adds great depth of flavor to these tasty wraps.

What Lettuce Is Best For Lettuce Wraps?

You can use a variety of different types of lettuce for chicken lettuce wraps including bibb lettuce, butter lettuce, green leaf lettuce or even romaine lettuce. We opted for these cute iceberg lettuce boats that we caught on sale, and the chicken filling fits perfectly inside each one. Bibb lettuce will wrap nicely around the filling and looks beautiful plated, but it can also be on the pricier side.

Ingredient Substitutions

I love recipes that you can easily customize with ingredients you already have in your fridge or pantry. Here are few suggestions:

  • Ground turkey – ground turkey also works well in these lettuce wraps. It’s leaner than beef and tastes great with the sauce! Just make sure you buy 93% lean ground turkey and not ground turkey breast which has almost zero fat in it. You definitely don’t want to make that mistake.
  • Vegetables – you can easily add or swap out the vegetables with some of your own favorites like diced onions, green bell peppers, or chopped baby bella mushrooms. Just make sure to dice them up into smaller bite size pieces so they fit nicely in the lettuce wraps.
  • Dressing & Toppings – we paired these lettuce wraps with our creamy peanut lime dressing, which worked beautifully, a few green onions and peanuts for extra texture; but feel free to skip the dressing and top with a sprinkle of sesame seeds or a little sriracha if you wanna add some spice!
Very close up shot of chicken lettuce wraps being drizzled with peanut lime dressing.

What to Serve With Chicken Lettuce Wraps

You can have chicken lettuce wraps as an appetizer or your main dish, but they also taste great paired with some coconut rice, a quick & easy vegetable lo mein, sesame cucumber salad, crispy rice noodles, or this simple cold peanut noodle salad. The noodle salad uses the same sweet & tangy peanut lime dressing so you can easily just make a full batch of the dressing and drizzle it on both!

How To Store Leftovers

If you’re lucky enough to have any leftovers, be sure to store the chicken filling and the lettuce separately. You can store the chicken filling in an airtight container in the refrigerator for up to 4 days. Then store any extra lettuce in a food storage bag in the fridge for up to 4 days as well.

Side angle shot of chicken lettuce wraps
Overhead shot of chicken lettuce wraps with bowls of chopped peanuts, chopped green onions and peanut lime dressing on the side.
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Chicken Lettuce Wraps

These Chicken Lettuce Wraps are full of freshness and bold flavor, easy to prepare, and satisfying in every bite!
Course Appetizer, Dinner, Lunch
Cuisine Asian
Total Cost $12.94 recipe / $3.23 serving
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 3 lettuce wraps each
Calories 496kcal

Ingredients

Chicken Lettuce Wraps

  • 1/4 cup hoisin sauce $0.42
  • 2 Tbsp soy sauce $0.14
  • 1 Tbsp rice vinegar $0.10
  • 1 Tbsp toasted sesame oil $0.30
  • 1 Tbsp fresh grated ginger $0.60
  • 2 cloves garlic, minced $0.16
  • 1 lb ground chicken $4.49
  • 1 Tbsp cooking oil $0.04
  • 1 red bell pepper $1.25
  • 8 oz canned water chestnuts, drained $1.69
  • 2 green onions $0.22
  • 1/4 cup peanuts $0.12
  • 12 lettuce leaves $2.20

Peanut Lime Dressing

  • 1.5 Tbsp natural style peanut butter $0.11
  • 1/2 Tbsp brown sugar $0.02
  • 1 clove garlic, minced $0.08
  • 1/4 tsp fresh grated ginger $0.05
  • 1 lime $0.50
  • 1 tsp soy sauce $0.04
  • 2 Tbsp neutral oil $0.41

Instructions

  • First, make the sauce for the chicken lettuce wraps. In a small bowl combine the hoisin sauce, soy sauce, rice vinegar, toasted sesame oil, fresh grated ginger and minced garlic. Set the sauce aside.
  • Next chop the red bell pepper and water chestnuts into similar size pieces. Then slice the green onions and give the peanuts a rough chop. Set veggies and nuts aside.
  • Heat a large skillet over medium heat and add the cooking oil. Once oil is heated, add the ground chicken, crumble and cook until browned.
  • Add the red bell pepper and water chestnuts to the skillet. Saute for two minutes.
  • Pour the prepared sauce mixture into the skillet and mix well. Cook for two more minutes to allow the sauce to soak into the chicken and vegetables.
  • Remove from heat and top with green onions and chopped peanuts. Serve 1/3 cup of the chicken and vegetable mixture inside each lettuce wrap and drizzle a little of the peanut lime dressing on top. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 3lettuce wraps | Calories: 496kcal | Carbohydrates: 29g | Protein: 27g | Fat: 32g | Sodium: 966mg | Fiber: 6g

How To Make Chicken Lettuce Wraps – Step By Step Photos

Overhead shot of a bowl of asian sauce mixture.

Start by making the sauce for the chicken. In a small bowl mix 1/4 cup hoisin sauce, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp fresh grated ginger, and 2 garlic cloves minced. Stir well and set aside.

Chopped bell pepper, water chestnuts, green onions and peanuts on a wood cutting board.

Dice one red bell pepper. Drain and dice one 8oz. can of water chestnuts. Slice 2 green onions and give the peanuts a rough chop. Set these ingredients to the side.

Cooked ground chicken in a large stainless steel skillet.

Add 1 Tbsp cooking oil to a large skillet and heat over medium. Once oil is hot, add 1 lb ground chicken, crumble, and cook until browned.

Cooked ground chicken with red bell pepper and water chestnuts.

Mix in diced bell pepper and water chestnuts into the skillet and saute for 2 minutes.

Asian sauce mixture being poured over cooked chicken and vegetables.

Pour the sauce mixture into the skillet and mix well. Continue to cook and stir for 2 minutes.

Finished chicken and vegetables with green onions and chopped peanuts sprinkled on top.

Remove from heat and add 2 sliced green onions and 1/4 cup chopped peanuts. Feel free to reserve some of the green onions and peanuts to add on top of the individual lettuce wraps.

Overhead close up shot of peanut lime dressing.

Next, make the peanut dressing. In a small bowl combine 1.5 Tbsp natural style peanut butter, 1/2 Tbsp brown sugar, 1 minced garlic clove, 1/4 tsp grated fresh ginger, 1 lime, 1 tsp soy sauce, 2 Tbsp neutral oil. Mix well.

Chicken and vegetable filling being added to chicken lettuce wraps.

Serve chicken filling inside lettuce with a drizzle of the peanut lime dressing and enjoy!

close up shot of chicken lettuce wraps with peanut lime dressing being drizzled on top.

More Asian Inspired Recipes

The post Chicken Lettuce Wraps appeared first on Budget Bytes.

Coleslaw Recipe

This easy coleslaw recipe is the perfect side to pair with anything you’re grilling this summer! Serve it as a side dish with a pulled pork sandwich, burgers, hot dogs, and more. Coleslaw Recipe True story – I am not a coleslaw fan. I never eat colesla…

This easy coleslaw recipe is the perfect side to pair with anything you’re grilling this summer! Serve it as a side dish with a pulled pork sandwich, burgers, hot dogs, and more. Coleslaw Recipe True story – I am not a coleslaw fan. I never eat coleslaw from a deli or supermarket. For me the

Grilled Broccolini

Grilled Broccolini with burrata cheese, toasted hazelnuts and basil oil- a tasty summer side dish perfect for outdoor dinners and gatherings. 

Grilled Broccolini with burrata, hazelnuts and basil oil- a tasty summer side dish perfect for outdoor dinners and gatherings. 
Grilled Broccolini with burrata cheese, toasted hazelnuts and basil oil- a tasty summer side dish perfect for outdoor dinners and gatherings. 

Cobb Salad

This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with crunchy veggies, coconut bacon, pickled shallots, and a flavorful red wine vinaigrette. Vegan-adaptable!

This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with a flavorful red wine vinaigrette.
This Cobb Salad is the perfect meal for warm weather days. A light, fresh, and delicious protein-rich dinner with crunchy veggies, coconut bacon, pickled shallots, and a flavorful red wine vinaigrette. Vegan-adaptable!

Stir-Fried Pea Shoots

Wondering what to do with young pea shoots? These stir-fried pea shoots are incredibly easy to make and full of flavor; a tasty spring side dish that comes together in 15 minutes! Vegan.

Wondering what to do with young pea shoots? These stir fried pea shoots are incredibly easy to make and full of flavor; a tasty spring side dish that comes together in 15 minutes!
Wondering what to do with young pea shoots? These stir-fried pea shoots are incredibly easy to make and full of flavor; a tasty spring side dish that comes together in 15 minutes! Vegan.

Broccoli and Cheese Egg Muffins

I love making a batch of these easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go. Broccoli and Cheese Egg Muffins These egg muffins are a great way to start the morning because they are high in protein, …

I love making a batch of these easy make-ahead, high-protein Broccoli and Cheese Egg Muffins for meal prep or breakfast on the go. Broccoli and Cheese Egg Muffins These egg muffins are a great way to start the morning because they are high in protein, taste great and satisfy me until lunch. You can fill