A few weeks ago, someone had asked me for a lettuce wrap recipe. I had never made them at home but have had them while dining out so I figured "How hard could it be?". It really wasn't hard but there were several steps. Though I did figure out that you could probably cook all of the chicken, vegetables and sauce ahead of time the night before and then just assemble for dinner the next night. They were a little hard to wrap as some of the leaves weren't that large, but we rolled them up the best we could and just cut them with a fork and knife instead. It didn't matter...these were so good and you could also add whatever meat or vegetables you wanted.
Grilled Teriyaki Chicken Lettuce Wraps
2 Boneless Chicken Breasts, cut into 2" strips
1/2 c. Teriyaki Sauce
1 Head Boson Bib Lettuce
3 Stalks Celery, finely sliced
2 Carrots, matchstick cut
1 tsp. Sesame Oil
2 oz. Asian Rice Noodles (I used La Choy)
Add the chicken and teriyaki sauce into a resealable plastic bag and refrigerate for at least 2 hours. Heat the oil in a non stick pan, add the celery and carrots and saute for about 5 minutes. Just enough to slightly soften the vegetables. Heat an indoor grill pan, remove the chicken from the bag (discarding the sauce) and grill the chicken until it is cooked through for about 5 minutes. Remove the core from the lettuce and pull apart the leaves and rinse under cold water. To assemble, top one leaf with some grilled chicken, vegetables and rice noodles. Dip into Asian Dipping Sauce. Serves 4.
Asian Dipping Sauce
3/4 c. Teriyaki Sauce
1/4 c. Water
1/4 c. Sugar
1 tsp. Sesame Oil
1 tbsp. Honey
1 tsp. Fresh Grated Ginger (you could also use ground ginger)
1 tbsp. Ketchup
1 tsp. Garlic Powder
1 Scallion, chopped
In small saucepan, add ingredients and bring to a boil. Reduce heat and let it simmer until it is reduced in half and has slightly thickened, approximately 20-30 minutes. Remove from heat and let cool.
Shared on Amee's Savory Dish 2/10/12