lettuce wraps

All posts tagged lettuce wraps

For Emily, with Love

Published March 23, 2012 by jenmatteson

The first time I made these, it was a few of my girlfriends making dinner for our men.  These were the appetizer.  We set them out for the boys while we finished making the main dish, and I swear they were gone within 5 minutes.  They actually stopped playing video games to devour these delicious bites.  The second time I made them was for my best friend’s wedding shower.  I was afraid I made too much, but they were the first thing to be absolutely gonzo.  If you haven’t gotten the point yet, they are super yummy!

Asian Chicken Lettuce Wraps

A girlfriend of mine asked me for the recipe for these gems yesterday, which made me think, we should have them for dinner because it’s been far too long.  These are great as a party appetizer, for a crowd, or even just for a low-key dinner.

Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps


16 boston bibb or butter lettuce leaves, washed and dried
1 lb ground chicken
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 tbsp soy sauce
1/2 cup hoisin sauce (usually found with Asian food in grocery stores)
2 tsp freshly grated ginger
1 tbsp rice wine vinegar
1 tbsp chile pepper sauce
1 8 oz can water chestnuts, drained and chopped
1 bunch green onions, chopped
2 tsp dark sesame oil


1. In a medium skillet over high heat, brown the ground chicken in 1 tbsp oil.  Remove from pan and set aside to cool.

2. In the same pan, cook the onion, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions and stir.    Stir in chopped water chestnuts, green onions, and sesame oil, and cook until the onions just begin to wilt, about 2 minutes.

3. Add chicken to pan and stir until well combined and heated through.

4. Serve chicken mixture in lettuce leaves.  Top with sesame noodles and/or extra chile sauce if desired.

Latin-Spiced Lettuce Wraps

Published March 1, 2012 by jenmatteson

We got on a big salad kick before vacation, but are really trying to stick to it since we’ve gotten back.  We really enjoy lettuce wraps, and they seem to be in the salad family to me, so we gave this a try.  I didn’t read all the way through the recipe before planning, and realized I should have let the chicken marinate for 4 hours before cooking, and the salad for at least 2 hours.  Of course I read this when it was dinner time, so I just went ahead with the recipe anyway.  Of course it would have been even better had I let the flavors marry longer, but I can’t imagine how much, because these were so good!  A great amount of heat for me, and I didn’t even need to add Siracha!  If you’re heat sensitive, dial back the chili powder to less than 1/2 tbsp.  I used chicken breasts instead of thighs, broccoli slaw instead of savoy cabbage, and cut the recipe in half for the two of us.  This would be a really fun entertaining dish as well!

Latin-Spiced Lettuce Wraps

Kosher salt and freshly ground black pepper
1 tbsp chili powder
1/2 tbsp dried oregano
3 garlic cloves, minced
1 tablespoons fresh orange juice
1/8 cup plus 1 tbsp fresh lime juice
1/8 cup plus 1 tbsp extra-virgin olive oil
2 boneless skinless chicken breasts
1/2 cup broccoli slaw
1/4 small red onion, very thinly sliced
1 jalapeño, seeded and minced
3 tablespoons chopped cilantro
8 large Boston lettuce leaves

1. In a small bowl, combine chili powder, oregano, garlic, orange juice, 1 tbsp each of lime juice and olive oil, salt and a generous amount of pepper. Marinate chicken in mixture for 4 hours (I skipped this part).

2. Meanwhile, in a large bowl, combine remaining 1/8 cup of lime juice and olive oil.  Add broccoli slaw, red onion, jalapeno, and cilantro.  Season with salt and pepper and refrigerate for at least 2 hours, up to 5 hours, tossing occasionally (I skipped this part, too).

3. Preheat oven to 375 degrees.  Place marinated chicken breasts in shallow baking dish and bake for 25 minutes, or until chicken is no longer pink inside.  When cool enough to handle, shred the chicken with two forks in the baking dish, and mix in the juices that escaped during cooking.

4. Fill lettuce leaves with chicken and top with the broccoli slaw mixture and serve.

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