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)
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.
Add the chicken strips and marinate, refrigerated, for at least 2 hours.
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.
For the lettuce and fillings:
Set out the lettuce, bean sprouts, cabbage, carrots, cucumbers and rice noodles on the serving platter.
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!