Thai Chicken Lettuce Wraps

 

 

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After a long day out of the house, I came home from babysitting around 8 pm, starving. My parents had made pasta with zucchini for dinner and even though there was still some left over, zucchini is probably my least favorite food so I was not about to have some of that. Thankfully, I was feeling inspired. 🙂

I forget where I saw lettuce wraps (definitely somewhere on the Internet some morning when I had nothing to do) but I bought romaine lettuce heads right after with the intention to make some this week. My favorite dish at P.F. Changs is the lettuce wrap with iceberg lettuce leaves, but I read somewhere (Internet again…) that romaine lettuce has more nutritional value than iceberg so I went with that instead. It worked well, they look more like lettuce tacos than neat little wraps and that leaf on the right was kind of squished but it was delicious all the same.

The best part by far was the sauce: I mixed peanut butter and soy sauce for a Thai flavor and cooked the chicken in it so it was all warm, mixed, and thick. Everything else was just whatever I had in the fridge/pantry and sounded good. The sweet corn, pecans, carrot, and fresh ginger each added their own unique textures and tastes to the dish that made every bite divine.

My parents were eyeing my lovely creations as they had seconds of the pasta, I think I know what to make for dinner next time!

My recipe: Thai Chicken Lettuce Wraps

Serves: 1-2

Ingredients:

  • 1 romaine lettuce head
  • 1/2 cup cooked chicken, diced
  • 4 tbsp canned sweet corn
  • 2 tbsp chopped pecans
  • 1/4 cup carrot, shredded
  • 1 tsp fresh ginger, grated
  • 1 tsp grapeseed oil
  • 2 tbsp peanut butter
  • 1 tbsp soy sauce

What to do:

  1. Warm up a frying or sauce pan with a generous squirt of vegetable oil (I used grapeseed) and toss the chicken in there to warm up a bit.
  2. Put the peanut butter and soy sauce right on the chicken in the pan, the heat helps the peanut butter to melt and mix with the soy sauce.
  3. Add the sweet corn, pecans, and fresh ginger and stir it all up, mixing well.
  4. Take 2 outer leaves from the head of romaine lettuce and put them with the rounded side down, like a taco. Put the shredded or freshly shaven carrot in the taco as a base. (I put it on top and felt like it ruined the beauty of the saucy chicken)
  5. Take the chicken mixture off the heat and divide it between the lettuce tacos. Feel free to put some green garnish shit on top because its a work of art.

 

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