After the birth of our middle daughter our friend Emily (hey, it’s a popular name) made an amazing batch of asian chicken lettuce wraps for our family. I still think about her dish years later! It’s simple to pull together in advance and store in the refrigerator until it’s time to assemble the wraps. A large batch is great for sharing with friends or bringing for a picnic.
We’ve made a few modifications on her original recipe, but it retains all the great flavor I remember. Since we typically cook our own bone-in chicken, I’ll roast a chicken and then pull the meat off and shred it for this recipe. You can also cook a few boneless, skinless chicken breasts and cut them into smaller pieces. In this recipe we use coconut aminos in place of soy sauce (it is lower in sodium as well as gluten and soy-free), but you could certainly use either. We hope you enjoy this easy and fun dish as much as we have.
Asian chicken lettuce wraps
A healthy, refreshing chicken recipe perfect for rolling up in lettuce wraps. It makes a perfect light meal, full of flavor and healthy veggies!
Ingredients
- 1 lb Chicken cooked and shredded
- 2 tbsp Coconut aminos
- 2 tbsp Avocado oil
- 2 tbsp Maple syrup
- 2 tsp White vinegar
- 1 tsp Toasted sesame oil
- 1 tsp Ginger peeled and grated
- 1/2 cup Snow peas thinly sliced
- 1/2 cup Carrots shredded
- 1/2 cup Scallions thinly sliced
- 1/2 cup Radishes thinly sliced
- 1/4 cup Red cabbage chopped
- 1/3 cup Cashews chopped
- 2 tbsp Basil and/or cilantro
- 1 head Lettuce leaves
Instructions
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Whisk the coconut aminos, oil, maple syrup, white vinegar, sesame oil, and ginger in a small bowl. Pour the sauce into a large bowl or plastic bag with the shredded chicken and let it marinate in the fridge for a few hours to infuse the flavor. While this step is optional, it does enhance the flavor if you are patient enough to wait!
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Combine the meat, veggies and cashews together.
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Spoon the mixture into a lettuce leaf, roll it up and enjoy!
