Asian Chicken Lettuce Wraps

Lettuce cups filled with a flavorful mixture of chicken and vegetables

Decades ago, my grandmother was invited to a dinner party and was shocked that the host served diced chicken in lettuce cups as the entree. Things have obviously evolved since then, and nowadays chicken lettuce wraps are on restaurant menus across the country. I love them - especially the version from P.F. Chang's - but this was my first time making them at home. My recipe combines some of my favorite ingredients, as well as some specialty Asian products I had leftover from other meals (such as my beef stirfry and sweet chili salmon). They're hearty enough for a main dish, but their portability also lends nicely to serving them as appetizers at a party.


Asian Chicken Lettuce Wraps:

• Wash and dry one head of butter lettuce. Carefully peel off whole leaves and set aside. 
• Finely diced 1 lb. of boneless, skinless chicken breasts, 1 package of mushrooms, 3 scallions, and one 8 oz. can of water chestnuts.
• Meawhile, heat 1 tbsp. canola oil in a wok or large skillet.
• Add chicken and mushrooms and cook for 2-4 minutes, stirring often.
• Stir in 1/4 c. hoisin sauce*, 2 tbsp. soy sauce, 2 tsp. chili-garlic sauce, scallions, and water chestnuts.
• Continue cooking for 3-5 minutes, until fully cooked.
• Divide mixture into lettuce leaves and top with extra chopped scallions.

Serves four
*Available in the Asian foods section of most grocery stores.