Make-It Monday: Chicken and Grape Lettuce Wraps with Curry Sauce--Gluten-free, Dairy-free

I hope you all had a loverly weekend! I got to do some running around with my husband, a rare occurrence for this energy-depleted body of mine. But the fun included some Cara Box shopping which I thoroughly enjoyed. :D

Now it's time for some more food! This Make-It Monday I want to share a recipe I dreamed up that has been yet another reliable dish during my special diet over the past few months. But of course, I highly recommend it even if you're not looking to eat gluten-free just because it's healthy and yummy!

The chicken seasonings with grapes were inspired by this recipe, and the curry sauce was inspired by this recipe, though I may be the only one who sees much similarity. ;)

Chicken and Grape Lettuce Wraps with Curry Sauce

For the chicken you'll need:
2-6 thawed chicken breasts (I like to make a bunch at once for lots of leftovers; these wraps will only use about 2 though)
2 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice
1 Tbsp. parsley
1/2 tsp. garlic
sea salt to taste

For the curry sauce you'll need:
1 can coconut milk (you'll use the whole can, unrefrigerated--the thick part and the watery part together)
about 4 tsp. lemon juice
about 3 1/2 tsp. maple syrup (grade B or A)
about 3/4 tsp. curry powder
about 3/4 tsp. garlic powder
a couple pinches of sea salt
(note that for each of these, I say about because you can adjust the measurements to how you like it--I like lots of all of them, but you may like less curry powder and more garlic, for example)

For the wraps you'll need: 
two large lettuce leaves
about 1/2 cup sliced grapes
chicken as cooked below and then cut up
curry sauce as made below

The chicken:
1) Preheat the oven to 400 degrees.
2) Mix the extra virgin olive oil, lemon juice, parsley, garlic, and salt in a small bowl
3) Place each breast in the mixture one at a time with a fork and flip over to coat (this way you never have to touch the raw chicken--big fan of that ;).
4) Line a baking dish with foil and place the coated chicken breasts in the pan. Pour any leftover sauce on the chicken.
5) Bake for 40 minutes, or until no pink is left.

The curry sauce:
Mix all the curry sauce ingredients in a bowl. Just using a spoon or fork is sufficient. If you want it cooled off a bit, you can just put it in the freezer for a couple minutes, or if you prefer it warm, you can heat it in the microwave for a few seconds.

It looks a little solid because I put it in the freezer briefly, but it's not.

The wraps:
Once the chicken is done and cooled a bit, cut it into smaller pieces. Place the chicken pieces on the lettuce leaves, then top them with the grapes and curry sauce, and wrap them up!

And yes, I always have two. :) When there's no gluten, you can eat a lot more! ;)

It's a lot easier than it sounds. The hardest part is remembering to thaw the chicken ahead of time. ;) Enjoy!

P.S. Linking up with Molly and Carly for Funday Monday,

with Mary and company for Delicious Dish Tuesday,

 with Anyonita for Tasty Tuesdays,

and also with Emily for Create Link Inspire, Musings of a Housewife and Sassy Moms in the City for Real Food Recipe Roundup, Homestead Bloggers Network's Tasty Tuesday, Raising the Barrs for Wellness Wednesday, Running with Spoons for Link Love, Mother's Niche for All Things Thursday, and Laugh Eat Learn for What We Eat Wednesday.