The Painted Apron

Take-out Tuesday, Chicken Lettuce Wraps

Posted by the Painted Apron on May 7, 2013 · 8 Comments 

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

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Course Main Course

Cuisine Asian

Servings 3

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

NOTE: I choose these veggies because they can be chopped up fairly small, rather than something like broccoli, so they would be easier to “wrap”

Keyword chicken lettuce wrap, chicken wrap, healthy, lettuce wrap, lo carb

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