Enough about humidity and long road trips, as much fun as they are to talk about, I want to talk about these chickenlettucewraps with a Thai inspiration, cause I just love love Thai food
Place a small layer of bean threads on the lettuce leaf then spoon on chicken. (Don’t overcook, the chicken will have additional cook time after you chop it
Season the diced chicken with pepper. I loved changing things up and doing lettucewraps for dinner. Pour the Teriyaki sauce into the skillet with the chicken
To Make The Orange ChickenLettuce Cups. Once it’s ready, stir the chicken, diced orange, water chestnuts, and green onions into the sauce until combined
Arrange serving platter with lettuce leaves, minced chicken and sauce. I like the texture of hand minced chicken much better than that of ground chicken
Divide the lettuce leaves among plates and spoon the chicken over the top. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes. Continue cooking until the chicken is cooked through, about 4 minutes
For the chicken. In a slow cooker, arrange the chicken, celery, onion, and garlic. Pour in enough broth to cover the chicken (add water if the broth isn't enough)
For no-cook wraps, chop up roasted chicken from the grocery store or deli. Lettucewraps are now available at many popular restaurants and fast food chains (Red Robin, Jimmy Johns to cite a couple)
Cashew Coconut Crusted ChickenLettuceWraps are our new favorite hand held dinner. To assemble each wrap, place a couple pieces of chicken onto the lettuce leaves, top with green onions, red peppers, avocado and pineapple
Combine the coconut sauce with the cooked chicken and vegetables and toss until combined. Portion the mixture into lettuce cups, then garnish with crushed peanuts, lime and additional Thai basil leaves if desired
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