Ginger and sesame.
Wrapped in butter lettuce.
These Asian lettuce wraps are an easy meal, can be served hot or cold, and make a great appetizer or whole meal. They’re super healthy and light, while packed with satisfying, rich flavors that will make your mouth water.
Prep and forget it. Then cook it and eat it. You choose.
You’ll start by marinating your chicken in a blend of Asian flavors and letting it sit a few hours. I prefer chicken thighs as they add more flavor and retain moisture better. But if you prefer breasts, I suggest slicing them in thin halves before marinating, then searing them quickly so they retain some of their moisture.
If you can get your hands on cauliflower rice, all the better. If not, just remove the stems and chop a head of cauliflower up until it’s in about pea size pieces, or run it through a coarse grater in a food processor.
Start with good lettuce. While butter lettuce does tend to fall apart a little bit, you will love the mild flavor. If you cut off the leaves close to the stem, you get good large lettuce bowl leaves to scoop with that are easy to fill. Fold the leaves over the stuffing and dig in – if they break, so what? Just get a fork and another leaf and scoop it up and keep on eating!
Nature made butter lettuce so convenient; the leaves get smaller as you get through the head of lettuce. Use these towards the end as your hunger is sated but you still want more – smaller leaves, smaller bites.
Top with some chopped cilantro and green onions, and you’re good to go!
If you try this recipe, let us know by leaving a comment, rating it, and tagging a photo #thestraightdish on Instagram. Cheers, friends!
- 1 pound boneless skinless chicken thighs
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 2 tablespoons fresh ground ginger
- 1 tablespoon soy sauce
- 1 teaspoon sherry vinegar
- 1 tablespoon rice vinegar
- 1 tablespoon garlic finely chopped
- 1 pound cauliflower rice
- 2 tablespoons sesame oil
- 1 tablespoon ginger freshly chopped
- 1 head butter lettuce
- 1 bunch scallions chopped
- 1 bunch cilantro roughly chopped
Combine sesame oil, brown sugar, ginger, soy sauce, sherry and rice vinegars and garlic in a large bowl. Add chicken thighs and marinate 2 hours or overnight if desired.
Heat grill at least ten minutes. Remove thighs from marinade and grill until nicely browned. Do not discard marinade
Chop thighs lengthwise then crosswise, until they are in a rough, small dice. Set aside.
In a large saute pan, add additional 2 tablespoons sesame oil and heat on medium high heat. Add ginger then cauliflower. Cook 2-3 minutes until heated through.
Add in chopped chicken thighs and remaining marinade, cook an additional 3-4 minutes until all is well heated through and sauce is boiling.
Serve immediately with butter lettuce leaves, chopped green onions, cilantro and Sriracha or Sweet Spicy Asian sauce.