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Thai Chicken Lettuce Wraps

This was my first-ever TV appearance in 2006.  Seems like yesterday, but I’m so glad that Wellness at Work has since evolved into Eating Made Easy, because I just love sharing my tips and recipes with you on this site.  THANK YOU for reading & watching — I could not have moved forward without you!

Below is one of the first recipes I ever invented (and what I made in this video).  Still a staple in my kitchen!

Thai Chicken (Peanut) Lettuce Wraps

1 store-bought rotisserie chicken (Organic is best! Find at Whole Foods)

5 large carrots, grated

3 zucchini or cucumbers, grated & drained (sprinkle with a pinch of salt and put in a fine-mesh colander – let sit 5 min then squeeze out excess water)

1 cup chopped scallions (a.k.a. green onions/spring onions – they’re all the same)

¼ cup chopped peanuts

large handful chopped cilantro, mint, or basil

1 head butter lettuce, or green leaf lettuce for wrapping

Dressing:

¼ cup rice vinegar (sometimes it’s “seasoned” with salt & sugar, so adjust seasonings as needed)

3 tbsp reduced-sodium soy sauce

juice of 1 lime

¼ cup peanut butter

1 tbsp chili paste, or some other hot sauce

1 tbsp Dijon mustard

2 tbsp honey or brown sugar

Pepper to taste

Whisk all these ingredients in the bottom of a large bowl until dressing is smooth.  Consistency should be about as thick as a ranch-style dressing, not a vinaigrette.  If the dressing is runny, add a little more peanut butter.  If it’s too thick, add some more rice vinegar.

Shred the chicken breasts & thighs with your fingers so the meat is “pulled.” Add meat & veggies to the bowl and toss.  Let sit for 30 minutes so the flavors can meld, if you have time.  Scoop some of the chicken mixture into each lettuce leaf and wrap up like a taco.  Great as an appetizer, or a few of these wraps can make a meal.

Notes: 1) For the scallions, you can use both the white and green parts.  2) For the chicken, you could also just grill up some chicken breasts and shred them slightly with a fork.  To make the salad vegetarian, just omit the chicken, use more carrots & zucchini, and add shredded cabbage or tofu cubes. 3) If you are allergic to peanuts, sesame butter (tahini) or sunflower butter could be used instead of peanut butter.

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