I love lettuce wraps and I should make them more often than I actually do.
They were a big hit with the family. They are just so light and healthy and yet filling and satisfying. It was a nice fresh break from all the cheese pasta dishes we tend to eat during the winter season. Bibb (or Butter) lettuce is the best to use for these but iceberg would work too. Serve with noodles or rice. Enjoy!
In recipes that call for plain cooked chicken I will often poach some chicken breasts. It is really quick and easy and makes for a very moist and delicious chicken. Here is a link to the method I use as a guide: http://www.marthastewart.com/337652/basic-poached-chicken
Ingredients:
Sauce:
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoon dry sherry
1 1/2 tablespoon Hoisin sauce
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 (14-ounce) package coleslaw
2-3 cooked shredded chicken breasts
1/2 cup sliced green onions, plus more for serving
12-15 Bib lettuce wraps
1/2 cup chopped cashews for serving
Preparation:
Combine first 4 ingredients in a small bowl, stirring with a whisk. Set aside.
Heat a large skillet over medium-high heat. Add sesame oil to pan, and swirl to coat. Add garlic and ginger and saute for 30 seconds. Add soy sauce mixture and coleslaw, cook 1 minute, stirring frequently. Add shredded chicken and green onions, cook another minute or until coleslaw just begins to wilt. Serve immediately family style and let everyone put what they want in the wrap (extra onions and cashews and other toppings you may want). I liked a squirt of fresh lime juice on mine.
With 3 chicken breasts this feeds 6
Recipe adapted from Cooking Light
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