what are we having for dinner?

Delicious solutions to the daily question

June 4, 2018

1 comment

Chicken Lettuce Wraps

It’s summertime in Atlanta, GA, and I’m craving a lighter dinner but don’t want another salad.  Chicken Lettuce Wraps it is!  I saw this dish being prepared recently by Ree Drummond, and it sounded like the perfect hot weather dinner to serve quickly on a weeknight.

Chicken Lettuce Wraps

(Adapted from Pioneer Woman)IMG_2323

⅓ cup Hoisin Sauce

⅓ cup low sodium Soy Sauce

2 TBSP Grated Ginger

1 TBSP Sriracha or other hot sauce

1 TBSP Rice Wine Vinegar

3 cloves Garlic, minced

2 whole Boneless, Skinless Chicken Breasts, Cut Into Strips

¼ cup Chopped Cilantro

8 whole Leafy Lettuce Leaves

1 cup Bean Sprouts

1 cup Thinly Sliced Red Cabbage

1 cup Julienned Carrots

1 cup English Cucumber Slices

2 TBSP Chopped unsalted Peanuts

1 cup Cooked Thin Rice Noodles

Sweet Chili Sauce, For Serving

For the chicken and marinade:

Mix the hoisin sauce, soy sauce, grated ginger, Sriracha, rice wine vinegar and grated garlic in a large bowl or resealable plastic bag.IMG_2278

Add the chicken strips and marinate, refrigerated, for at least 2 hours.IMG_2279

Heat a grill pan over medium-high heat (or you can alternately grill the chicken on an outdoor grill).

Remove the chicken strips from the marinade and grill until cooked through, about 2 minutes per side.

Transfer to a serving platter and sprinkle with the chopped peanuts and cilantro.IMG_2288

For the lettuce and fillings:

Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.IMG_2284

To assemble, use the butter lettuce leaves to contain the chicken and fillings. If desired, add some chili and/or hoisin sauce, then roll them up and enjoy!

One thought on “Chicken Lettuce Wraps

  1. Nice recipe


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