These crunchy, delicious wraps are served cold and full of flavor. There was leftover grilled chicken in the house which was perfect for this recipe and the reason I put it together. A small bounty of lettuce was ready to harvest and all of the Asian-inspired sauce ingredients were present, so lunch was created. Three parts here: chicken, lettuce, sauce, and the sauce measurements below are estimates.
Homegrown "salad bowl" lettuce was used for this recipe but other types will also work. It was tough to get a photo of the rolled up wraps as it gets kinda messy once you pick one up. Next time I'll get a better shot and try out a different type of lettuce.
1/2-2 cups grilled chicken breast, chopped fine (another option is tofu)1 medium red onion, chopped fine
2 large cloves garlic, minced
2 teaspoons fresh cilantro, chopped
4 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons water
2 teaspoons Kosher salt
2 teaspoons sugar
1 teaspoon chili paste
1/2 teaspoon dried ginger
8 lettuce leaves, good for wrapping
Mix together the chicken, onion, garlic, and cilantro in a medium bowl and put in the fridge. Whisk sauce ingredients (8) until all ingredients are dissolved. Put in the fridge for at least an hour so the flavors can get together. Wash the lettuce and refrigerate.
Remove everything from the fridge, grab a leaf of lettuce, and put some of the chicken mixture on top. Give the sauce another quick whisk, add some to the top, and roll it up. Another option is to mix together the sauce and chicken mixture before putting it on the lettuce.
