Asian Chicken Lettuce Wraps

Oftentimes, people ask me to post recipes that are simple to make during week nights. These Asian Lettuce Wraps are one of my favorites! They’re not only easy to make, but also low carb, light and refreshing. You may prep and measure all the ingredients beforehand and cook when ready to eat.

In efforts to please my daughter who loves PF Chang’s Chicken Lettuce Wraps, I created this recipe which everyone loves. I do not use ground chicken because I prefer to chop chicken breasts in small cubes or pieces for, what a I consider, a better texture at the bite. You may add crispy rice noodles and julienne carrots if you like. The combination of flavors and the contrast of the crisp lettuce with the warm chicken is pleasing to the palate. Making these lettuce wraps will spice up your weeknight menu, but keep in mind it can be messy (and fun) since you can only eat them with your hands!

Enjoy!

Asian Chicken Lettuce Wraps

Ingredients

Procedure

1. Prep and measure all ingredients including washing butter lettuce.

2. In a large sillet, heat (med-high) stir fry/sesame seed oil and cook chicken pieces briefly.

3. Add onions, garlic, scallions, ginger, red bell peppers and sauté until soft.

Butter Lettuce head 4. Add soy sauce, hoisin sauce, orange peel and cashews. Cook over medium heat for about 10 minutes stirring occasionally.

5. Serve warm, not too hot, with the butter lettuce leaves to use as wraps.