These non-traditional “wraps” pack a flavorful punch. Bright colorful ingredients blend well with the flavorful asian pan sauce. Enjoy on buttery lettuce leaves or on a whole-grain wrap.
In glass mixing bowl, whisk together first 6 ingredients. Add chicken to marinade and set aside.
In large skillet, heat peanut oil over medium-high heat. Remove chicken strips from marinade, reserving liquid. Sauté chicken 6-7 minutes. Add edamame, onion, red pepper, half the basil, sesame seeds and reserved marinade. Continue sautéing 2-3 minutes. Remove pan from heat.
On each of four plates, arrange two lettuce leaves. Divide chicken mixture and top with carrots and remaining basil. Serve with brown rice or brown rice noodles.