Chicken Lettuce Wraps

Chicken Lettuce Wraps

These make lovely entrees or appetiser for a dinner party. I don’t recommend them as finger food at a party, because most of the filling will end up on the floor (or the host’s carpet). 🙂

Ingredients

• 2 Tbsp vegetable oil
• 1 large garlic clove, minced
• 1/2 cup yellow onion, diced
• 2 boneless, skinless chicken breasts
• 1/3 cup carrots, sliced
• 1/2 cup mushrooms, diced
• 1 cup water chestnuts, diced
• 1/3 cup edamame, shelled
• 1/2 cup Wasabi-Soy marinade
• 1 head of lettuce (any variety you prefer – I like Cos lettuce because it produces long wraps and remains crisp)
• 1 sliced green onion, for garnish

Method

1. Heat vegetable oil in large saute pan. Add minced garlic and saute until fragrant.
2. Sear chicken breasts in pan on medium heat to build a nice golden crust and reduce to medium low to finish, keeping the chicken tender and moist.
3. Remove chicken from pan and set aside to rest.
4. Saute onions, carrots, mushrooms and water chestnuts in chicken drippings, adding additional oil if needed. Cook only a few minutes on medium low heat, so that veggies are still slightly crisp.
5. Dice rested chicken into bite-size pieces and add back into the pan along with edamame.
6. Reduce heat to low and finish with Wasabi – Soy Sauce marinade. Allow to simmer until marinade is warmed through and chicken mixture is coated.
7. Rinse and dry lettuce leaves and fill with chicken mixture. Top with sliced green onion and prepared wasabi lime dressing, to taste.

Alternatives

• Instead of dicing the chicken cut it into long strips and serve it in a crispy tortilla with the mix.

Enjoy! 🙂