Take-out Tuesday, Chicken Lettuce Wraps

Light and delicious, I make a quick version of Asian lettuce wraps that are full of lots of fresh veggies and perfect for a light summer meal.
I will give you my recipe of course, but substitute or add any vegetable you prefer!
I pulled out an assortment of things that were possibilities~
and starting chopping
blanching
marinating
and sauteeing
In no time at all I had a medley of chicken and vegetables ready for the finishing touches
After seasoning with salt and pepper I added 3 heaping teaspoons of Sweet and Sour Sauce and 1 heaping teaspoon of honey mustard. Originally I was going to use a little Hoisin sauce, which is kind of like Asian barbeque sauce, but decided at the last minute to use honey mustard instead. You can go strictly with Sweet and sour sauce too, TASTE and make adjustments from there.
Drizzle with a little sesame oil and soy sauce and serve on romaine leaves or over rice
TIP: keep sesame oil in the refrigerator to prevent it from getting rancid. A little drizzle adds great flavor to meat marinades too!
Garnish with cashew nuts and thinly sliced cucumber
You might never order Chinese take out again! Thanks so much for visiting!
Here’s the recipe

CHICKEN LETTUCE WRAPS
Ingredients
- 3 raw chicken tenders {or substitute chopped cooked chicken}
- 1/4 red pepper
- 1-2 green onions
- handful of baby carrots
- handful of fresh snow peas
- romaine lettuce
- 1/4 cup Sweet and Sour Sauce
- 1 T Honey Mustard {optional}
- 1/4 cup soy sauce
- sesame oil
- cucumber for garnish
- cashews or peanuts for garnish
Instructions
- Marinate chicken briefly in a little soy sauce and a drizzle of sesame oil while you are preparing vegetables.
- Cook carrots in water in a small saucepan until just soft, add snowpeas to saucepan, cover and let the snowpeas steam for a few minutes. Chop onion and pepper into small pieces.
- Saute chicken in a hot skillet in olive oil, add pepper and onions to one side of the skillet and cook along side of the chicken. Flip chicken after 2-3 minutes and cook until golden and starting to brown. Remove skillet from heat. Remove chicken to cutting surface and chop/shred. If chicken isn’t completely cooked through, don’t worry, you are going to return it to the pan.
- Drain carrots and snowpeas. Add chopped chicken back to skillet and cook, stirring 2 minutes on medium high until chicken is cooked through. Add carrots and peas, sweet and sour sauce, honey mustard and season to taste. Drizzle with additional soy sauce and a touch of sesame oil.
- Serve with crisp romaine leaves or over rice. Garnish chicken mixture with thin cucumber slices and cashews or peanuts. Makes 2-3 servings
Notes
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I’m joining some of these great parties this week:
the Tablescaper for SEASONAL SUNDAY and OH, THE PLACES I’VE BEEN!
Between Naps on the Porch for METAMORPHIS MONDAY & TABLESCAPE THURSDAY
Stone Gable for ON THE MENU MONDAY and TUTORIALS, TIPS & TIDBITS THURSDAY
A Stroll Thru Life for INSPIRE ME TUESDAY
The Gunny Sack for TIME TO SPARKLE
Memories by the Mile for TUESDAY TRIVIA
Savvy Southern Style for WOW US WEDNESDAY
Cuisine Kathleen for LET’S DISH
Rattlebridge Farms for FOODIE FRIDAY
Alderberry Hill for MAKE THE SCENE MONDAY
The Dedicated House for MAKE IT PRETTY MONDAY and ANYTHING BLUE FRIDAY
No Minimalist Here for OPEN HOUSE THURSDAY
the Answer is Chocolate for BFF OPEN HOUSE
The Busy Bee’s for THURSDAY BLOG HOP
Crafts ala mode for WHAT TO DO WEEKENDS
The Country Cook for WEEKEND POTLUCK
check out these amazing blogs!
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I’ve always wanted to try to make lettuce wraps at home – thanks for the recipe! They look delicious.
Mine aren’t too spicy because I’m a wimp, so add some heat if you like it spicier!
Your Chicken Lettuce Wraps look delicious, its about lunchtime and I would really enjoy one of these. Thanks for stopping by to visit!
Miz Helen
This is my kind of food. Thanks for sharing the recipe. It’s going on the menu this week. ‘-)
That looks delicious! So perfect for a summer lunch! Life to the full! Melissa @ DaisyMaeBelle