I have a thing for lettuce wraps. Especially asian style lettuce wraps. It's not the first time they make an appearance on this blog. Last time was a few months ago a year and half ago (time flies!!) and the spotlight was on beef. Now it's chicken. Love them both ways! They have all the ingredients you love in asian food: a good dose of soy sauce, Sriracha (you know, that hot sauce with a rooster on the bottle!), rice vinegar and fish sauce. Oh wait, you don't like fish sauce? Ok, the smell is gross and I certainly would not drink it unless my life was seriously threatened but 1. once mixed up with other ingredients, you can't taste it - promise. 2. it brings some depth to any asian sauce. So no, you're not allowed to skip it! There's also peanut butter in the mix but for some reason, I don't feel the need to do any convincing on this one... 😉 Shredded chicken on its own tends to be a bit dry but the sauce makes it very moist and delicious. And eating it in lettuce cups is so fun - and it's low carb! Win-win!
Asian Chicken Lettuce Wraps
Ingredients
- 2 chicken breasts I used one double breast
- 10 lettuce leaves
- 2 tbsp chives chopped
- 2 tbsp sesame seeds
For the sauce
- ¼ cup soy sauce
- 1 garlic clove minced
- 2 tbsp rice vinegar
- 1 tsp fish sauce try Red Boat for a sugar-free fish sauce
- 1 tsp Sriracha
- 1 tbsp natural peanut butter
- 1 tbsp honey
Instructions
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Start with the chicken. Cover chicken breast with water in a large pot and cook on medium heat for 20 to 30 minutes. Remove from pot and shred using two forks. Set aside.
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Prepare the sauce. In a medium bowl, combine all remaining ingredients, except chives and sesame seeds. Whisk until all the ingredients are well incorporated.
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Combine shredded chicken with sauce.
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Place about ⅓ cup of meat mixture in the center of each lettuce leaves. Top with chives and sesame seeds and serve.
Liz
What kind of lettuce works best for wraps? I have tried romaine (too much stem, not enough leaf) and butter (breaks very easily).
marie
If I remember well, I used cos lettuce hearts for this recipe