Wrap Up Your Wednesday With Asian Chicken Lettuce Wraps

4 months ago

Discover endless flavor possibilities with this wrap


Asian Chicken Lettuce Wraps

Makes 6-8 servings

600g Boneless chicken breast (or thighs), cut into thin strips

4 Garlic cloves minced

2 Tbsp Sesame oil

4 Tbsp Soy sauce

4 Tbsp Honey

*Salt and pepper

2 Tbsps Canola oil

1 Leek, thinly sliced

1 Corn on the cob, with the kernels sliced off

400g Shitake mushrooms cleaned, sliced, and stemmed

½ can Sliced water chestnuts


2 Tbsps Roasted sesame seeds, for garnish

¼ cup Roasted cashews, for garnish

Soy-Sesame Vinaigrette:

Sesame oil

Soy sauce

White wine vinegar

1 Garlic clove, minced

* Honey, to taste

Salt and pepper

  1. Combine all ingredients for marinade (boneless chicken breasts, garlic cloves, sesame oil, soy sauce, honey, salt and pepper) in a zip-top bag and refrigerate for at least 1 hour.
  2. Grill chicken strips on medium high heat in a grill pan until the edges of the chicken strips turn white. Turn chicken strips being careful not to overcook.
  3. Toss vegetables (leek, corn, shitake mushrooms, chestnuts) in 2 Tbsps canola oil. Roast vegetables on a rimmed baking sheet at 400F for 10-15 minutes. Set aside.
  4. To make soy-sesame vinaigrette, whisk all the ingredients together.
  5. To assemble, rinse and dry lettuce leaves with paper towel or a salad spinner.
  6. Fill each lettuce leaf with strips of chicken. Top with roasted vegetables and sprinkle with sesame seeds and cashews if desired. Serve with soy-sesame vinaigrette.
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