Asian Lettuce Wraps

17 Dec

I made these a few years back for a picnic.  It was a 4th of July outdoor symphony with fireworks at the end.  They do this every year and its so much fun.  We laid out tarps earlier in the day to save a spot.  We only had about 10 people but the wraps and other snack food with beer and wine was a nice picnic dinner and a great way to start the evenings festivities.  I made these originally with a ground beef and a chicken filling and they were a huge hit.  Now I make them on a regular basis as it is an easy dish and a great way to use up romaine lettuce since I buy in bulk at Costco.  Also the family loves these.  Normally I also make a sauce to spoon over the filling but I was out of red chili paste so I skipped it this time but I made the filling extra saucy so it really wasn’t needed anyways. 

Filling recipe adapted from allrecipes.com

Asian Lettuce Wraps

  • romaine lettuce
  • 1 pound chicken breast cut into small pieces
  • 1 tablespoon olive oil
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/3 cup hoisin sauce
  • 2 teaspoons crystallized ginger pieces
  • 1 tablespoon rice vinegar
  • 2 tablespoons asian sweet red chile sauce
  • 1 8 ounce can diced water chestnuts, drained
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and set aside to dry.  In a medium skillet over high heat, brown the chicken in the olive oil, stirring often until cooked thru.

Add the garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce to the chicken and stir.  Stir in the water chestnuts, green onions and sesame oil.

 Continue to cook until the onions begin to wilt, about 2 minutes.

Arrange lettuce leaves on plate and top with chicken filling.

Asian Sauce

  • 1 teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoons chili paste

Mix all ingredients until well mixed.  Serve over wraps or as a dip.

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