Wednesday, July 31, 2013

Thai Chicken Lettuce Wraps

I told a few people that I would share this recipe and I'm finally going to do it.

I didn't share before, because it wasn't quite ready. I needed to adjust a few things and I'm still not 100% sure about it. But, feel free to give it a shot and adjust as you feel fit. We all modify recipes to our own liking anyway so why not just go for it.

Side Note: I do not write recipes for a living. This is the best I can do.

Thai Chicken Lettuce Wraps Recipe
Chicken Mixture:
1 rotisserie chicken, meat removed and chopped.
1 red pepper, chopped.
1 half red onion, chopped.
1 small jalapeno, finely minced.
1 Tbs olive oil.
1 clove garlic, or more to suit tastes. ( I add more, because I love garlic!)
1/4 cup soy sauce
1 Tbs peanut butter
2 heads butter lettuce, rinsed and patted dry.
Slaw Mixture:
4 cups of bagged coleslaw mix
1 cup cilantro, roughly chopped
1/4 cup mayo
2 Tbs rice wine vinegar
1 tsp sesame oil
1 tsp ground ginger
3 green onions, chopped
Heat olive oil in skillet over medium heat. Add red pepper, onion and jalapeno. Cook until slightly soft, about 5 minutes. In the meantime, mix together peanut butter and soy sauce.
In skillet, add garlic and chopped chicken. Cook for 1 minute, then add your peanut sauce. Cook for another few minutes, until bubbling, then remove from heat.
Mix together sauce for slaw mixture in a medium sized bowl. Add slaw, cilantro and green onions, then toss until coated.
Take about 3 leaves of butter lettuce, add chicken mixture, then cover with slaw.
Roll up and chow down.
Very messy and very, very delicious.

1 comment:

  1. Spunds yummy! And the sloppier, the better - or at least, my kids seem to think so. This will fit nicely to the warm temperatures too. Thanks for sharing!


I LOVE comments...except bad ones. You can keep the bad ones. Or maybe disguise them as nice ones. I know people that are really good at that.