1-Prep the quinoa: Rinse 3/4 cup dry quinoa well under cold water to remove any bitterness. Cook with 1 1/2 cups water in a pot or rice cooker until tender, about 20 minutes. Fluff and cool to room temp. This keeps your wraps from getting soggy.

2-Marinate the chicken: Mix 2 tablespoons olive oil, 3 tablespoons soy sauce, 2 pressed garlic cloves, 1 teaspoon grated ginger (or 1/4 teaspoon powder), and 1/2 tablespoon sesame oil. Coat 2 large boneless, skinless chicken breasts and let sit 20 minutes in the fridge.

3-Cook the chicken: Heat a skillet over medium-high. Add marinated chicken and cook until browned and fully cooked, about 5-7 minutes per side. Rest a bit, then slice diagonally into strips. Juicy perfection!

4-Prep veggies: Thinly slice 1 medium (or 3 small) cucumbers, cut 1 large (or 2 medium) carrots into matchsticks, and chop 1/4 bunch cilantro.

5-Make peanut sauce: Whisk 3/4 cup low-fat sesame ginger dressing with 2 tablespoons softened creamy peanut butter until smooth. Add chopped peanuts if you like crunch.

6-Assemble: Separate leaves from 2 heads Boston, Bibb, or Butter lettuce. Arrange on a platter with cooled quinoa, chicken strips, cukes, carrots, cilantro, and sauce. Let everyone build their own wraps. Dip and devour!