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). 🙂
- 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
- Heat vegetable oil in large saute pan. Add minced garlic and saute until fragrant.
- 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.
- Remove chicken from pan and set aside to rest.
- 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.
- Dice rested chicken into bite-size pieces and add back into the pan along with edamame.
- Reduce heat to low and finish with Wasabi – Soy Sauce marinade. Allow to simmer until marinade is warmed through and chicken mixture is coated.
- Rinse and dry lettuce leaves and fill with chicken mixture. Top with sliced green onion and prepared wasabi lime dressing, to taste.
- Instead of dicing the chicken cut it into long strips and serve it in a crispy tortilla with the mix.