Teriyaki Lettuce Wrap – Cooking Aboard with Jill

Ingredients

• 1 head Boston or Butter Lettuce
• 10 ounces of pork chop, chicken breast or beef steak
• 4 ounces sugar snap peas
• 1 lemon
• 1 tablespoon sesame oil (I didn’t have on board so I used olive oil)
• 4 ounces dry rice noodles (rice or quinoa can be substituted)
• 1 cup grated carrots or ½ English cucumber, thinly sliced
• 1 cup of salted nuts (I used cashews)
• Teriyaki sauce (homemade or store bought)*
• Pineapple, cubed (optional)