Asian Chicken Lettuce Wrap
These lettuce wraps are so tasty that you won’t even miss the bread. And they’re so simple to make that they’re sure to be a staple in your house. Recipe and from Willie Green’s Organic Farm.
2 boneless chicken breasts, cut into 1” pieces
1 tablespoon olive oil
1 tablespoon sesame oil
1/2 teaspoon hot chili oil
1 small Walla Walla Sweet onion, diced
1/3 cup sliced water chestnuts
2 tablespoons low sodium soy sauce
8 large leaves of colorful pliable lettuce
1/4 small cabbage, sliced thin
3 to 4 carrots cut into matchsticks
1/4 pound snow peas sliced lengthwise
1/4 cup finely chopped cilantro
Heat the olive oil in a large sauté pan. Add the chicken, lightly brown one side. Add the sesame and chili oil, onion and water chestnuts. Finish browning the chicken. Add soy sauce and set aside to cool slightly.
Lay out a lettuce leaf, removing the stem if stiff. Place a couple of spoonfuls of the chicken mixture at the stem end. Add cabbage, carrots, peas and cilantro. Roll the lettuce like a burrito. Repeat for the other leaves.