This recipe for Asian Lettuce Chicken Wraps is not quite up to par with the Elephant Bar, but there are pretty darn good. My childrn even have come back for seconds for these:
Ingredients
- 1 tablespoon canola oil (or olive)
- 1 tablespoon dark sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons chili garlic sauce (such as Sriracha)
- 1 teaspoon grated peeled fresh ginger (or ground)
- 2 garlic cloves, minced
- Dash of sea salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- 8 Boston lettuce leaves (about 1 head)
- 1 lime
- 8 wedges Chopped peanuts (optional… walnuts better)
Preparation
Combine first 8 ingredients in a small bowl; stir with a whisk. Reserve 1/3 of mixture. Place portion oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts (walnuts) and/or extra Sriracha if desired.
