THAI CHICKEN LETTUCE WRAPS

By LaFleur Magazine

Tangy, sesame ginger dressing and a fresh mango, create a fresh alternative to oh-so-loved Thai lettuce wraps. The perfect blend of sesame ginger and chicken contrasts with the citrus flavor of the mango and sweetness of the apple. Our version of the delicious wraps, are a great dinner option and sure to please guests at your next dinner party. Serve Thai lettuce wraps as a main course or before a Thai meal. Sesame Ginger and Mango Thai Lettuce Wraps pair with a light IPA or golden ale. It's a perfect balance of flavors for a light summer dinner.
Ingredients
  • 1 head butter lettuce
  • 8 ounces chicken breast, cooked and cut into strips
  • 1/2 cup mango, julienned thinly
  • 1/2 cup apple (peeled and pitted), julienned thinly
  • 1/3 cup scallions, finely sliced
  • 3 cups white rice
  • 1 package Asian noodles
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons fresh garlic
  • 1 1/2 teaspoon sugar
  • 2 tablespoons fresh lime juice
  • 1/2 cup soy sauce (regular or low sodium)
  • 1/4 cup rice vinegar
  • 1 tablespoon sesame oil
  • 1/2 tablespoon hot chili or pepper sauce, to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
Directions
  • Cook rice and keep warm until serving.
  • Cook chicken on a grill set to medium heat, cut into strips.
  • Prepare mango, apple and scallions.
  • Boil Asian noodles according to package directions and set aside.
  • In a food processor, blend ginger, lime juice,
  • sesame oil, sugar, garlic, rice wine vinegar, soy sauce, 
  • chili sauce, salt and pepper.
  • Arrange butter lettuce on a serving tray.
  • Scoop rice onto lettuce leaf, top with steak or chicken,
  • noodles, mango, scallions, and pour sauce over each wrap.
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