I’m a big fan of lettuce wraps. I love the delicious filling that is bursting with Asian flavors and pleasing textures piled on a fresh leaf of butter lettuce. I adapted this recipe as the original called for tofu. Nothing against tofu, but I thought shredded meat from a rotisserie chicken would be delicious. It was. These are easy to make and are a crowd pleasing.
Adapted from: Cooking Light
Serves: 4 (a serving size is 2 lettuce wraps)
1 teaspoon canola oil
1 tablespoon minced shallot
1/3 cup water
2 tablespoons creamy peanut butter
4 teaspoons hoisin sauce
¼ teaspoon crushed red pepper
1 tablespoon fresh lime juice
1 ½ cups shredded chicken, from a rotisserie chicken
1 tablespoon toasted sesame oil, plus extra
2/3 cup thinly sliced green onions, divided
½ cup plus 2 tablespoons chopped fresh cilantro, divided
2 tablespoons lower-sodium soy sauce
1 teaspoons grated fresh ginger
2 teaspoons sugar
½ teaspoon Sriacha (or more to taste)
1 cup matchstick-cut cucumbers
1 cup matchstick-cut carrots
8 Bibb lettuce leaves
To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water and next 3 ingredients (through red pepper), and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.
To prepare filling, heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add chicken and stir. Add 2 tablespoons cilantro, soy sauce, a few squirts of toasted sesame oil, ginger, sugar, and Sriracha; sauté 1 minute. Remove from heat.
Assemble lettuce wraps; spoons desired amount of chicken, and toppings on each lettuce leaf. Other topping ideas: sliced red cabbage and peanuts. (And a few extra squirts of Sriracha!)