Grilled Chicken Lettuce Wraps with Barley and Bok Choy Slaw

1.Prepare the Barley: Rinse the barley under cold water. In a small saucepan, combine barley and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until tender. Drain any excess water and set aside to cool.

2.Marinate the Chicken: While the barley cooks, slice chicken breasts horizontally into thinner cutlets (if very thick). In a shallow dish, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, minced garlic, grated ginger, and black pepper. Add the chicken breasts, ensuring they are well coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

3.Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Remove chicken from marinade, discarding any excess. Grill chicken for 4-6 minutes per side, or until cooked through and no longer pink in the center (internal temperature of 74°C/165°F). Let rest for 5 minutes, then slice into thin strips or dice.

4.Prepare the Slaw: In a large bowl, combine the cooled cooked barley, thinly sliced bok choy, red bell pepper, and shredded carrots. Add the chopped fresh cilantro.

5.Make the Dressing: In a small bowl, whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, honey or maple syrup, grated fresh ginger, and red pepper flakes (if using).

6.Combine Slaw and Dressing: Pour the dressing over the barley and bok choy mixture. Toss gently to combine, ensuring all ingredients are evenly coated.

7.Assemble the Wraps: Arrange the lettuce leaves on a platter. Fill each lettuce cup with a spoonful of the barley and bok choy slaw, then top with a few slices or diced pieces of grilled chicken. Garnish with chopped peanuts or cashews, if desired.

8.Serve immediately with lime wedges on the side for an extra squeeze of freshness.