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Asian Lettuce Wraps

August 20, 2009

Posting a recipe for lettuce wraps somehow makes me feel like I’m posting recipes for TGI Friday’s dishes or something…next thing you

lettuce wraps

lettuce wraps

know, I’ll be posting about jalapeno poppers.  I don’t even know if chain restaurants carry lettuce wraps, but it’s conjuring that up for me nonetheless.  Anyhow, this recipe attracted me with the slaw and the fact that it’s a good South Beach dish.  And it would be a good make ahead meal.  You can get the meat and marinade ready, and the slaw, then just cook the meat when you’re ready to eat.  This recipe is from Almost Meatless Potlucks via Alexandra’s Kitchen serves 3-4.


For the marinade:
1 T fish sauce

1 T soy sauce

1 T rice wine vinegar

1 T orange juice

2 T vegetable oil

1 T fresh ginger, peeled and minced

1 T cloves garlic, minced

1/4 teaspoon dried chile flakes

1 lb. boneless, skinless chicken thighs, cut into small cubes or strips

For the slaw:
3 T rice wine vinegar

2 T orange juice

1/4 t dark (asian) sesame oil

1/2 t  salt

1/4 t grated fresh ginger

1 thick carrot (about 4 ounces), cut into 1/8-inch strips

1 cucumber, cut into 1/8-inch strips

2 stalks celery, sliced 1/4 inch thick diagonally

16 lettuce leaves (romaine, Boston, Bibb, or green or red leaf)

2 T roasted salted peanuts, coarsely chopped


Mix all marinade ingredients (just use 1 T oil) together in a bowl.  Cover and refrigerate for at least 30 minutes.

Combine the rice wine vinegar, sesame oil, orange juice, salt and ginger in a medium bowl and whisk together.  Add carrot, cucumber and celery to the bowl and toss to combine.  Cover and refrigerate until you make the meat.

Heat 1 T of oil in a wok over high heat.  When hot, add the marinated chicken and stir fry until cooked through, about 5 minutes.  Add chopped peanuts and stir to combine, then remove from heat.

To serve, spoon meat mixture into lettuce leaves, top with slaw, and enjoy.

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