About two years ago, I decided I want to make my own lettuce wraps. I’d enjoyed Cheesecake Factory’s version not long before and heard rave reviews of PF Chang’s, however, I’d also seen the nutritional information for the latter and was weary of the hidden calories Cheesecake Factory might be packin’ in.
I set out on my mission – to create my own healthy wraps without sacrificing any flavor. I’d say it was a success – a culinary victory in my book! Since that first day, I’ve made the lettuce wraps for nearly all my friends and family; we eat them for dinner, and I serve them as appetizers at parties. Not only are they a delightfully tasty dish, but the bright colors of the veggies make this an eye-catching masterpiece.
Try it and let me know what you think!
What you’ll need:
- 1 package of boneless, skinless chicken breasts
- 6 cloves garlic, chopped
- 1 bunch of scallions, chopped
- 1 package shredded carrots
- 1 package shredded purple cabbage
- 1 can sliced water chestnuts
- 1 Red bell pepper, chopped
- Fresh basil
- Boston lettuce leaves; washed and patted dry – be sure not to rip them
- 1 cup crushed salted peanuts
Procedure – for chicken and veggies
- Marinate the chicken, scallions and garlic in Hoison and soy (I often do this a day in advance, but if you don’t have that much time, up to an hour before is fine)
- Marinate carrots, cabbage, water chestnuts, ½ the basil and pepper in Hoison and soy
- Sauté chicken mixture until chicken is cooked through; drain any excess liquid
- Add veggie mixture to chicken and sauté; do not overcook veggies – warm them, but keep them crunchy
- Add remaining basil (goal here is for uncooked basil to add bright green color to dish)
- Arrange lettuce leaves around a serving platter; serve with a bowl of chicken and veggies in the center; serve with sauce on the side and crushed peanuts
Procedure – for sauce
- Combine Hoison, soy and srirach to create a thick sauce; add soy and sriracha to your liking
As also seen on Foodista