Lettuce chicken wraps

For several weeks now, I've wanted to try making lettuce wraps. G and I had some at Ben Pao last weekend, and they were good, but...I wanted to see if I could make them better:) I started looking for recipes, since it seemed like they should be very easy to make. I combined ingredients from 3 different recipes I found online, plus another recipe that a friend told me about. (Thanks ST!)

Ingredients:

For the filling:

  • Butter or Romaine lettuce
  • 3 pieces boneless, skinless chicken breast, cubed ( I don't know the exact amount, sorryyyy)
  • 1/2 cup chopped mushrooms
  • 1/2 cup cashews
  • 2 tbsp minced ginger
  • 4 gloves minced garlic
  • for the sauce:
  • 2 tbsp ketchup
  • 2 tbsp mustard
  • 2 tbsp soy sauce
  • 1/4 cup sugar
  • 2 tbsp white vinegar
  • 1 tbsp lime juice
  • 2 tbsp Sriracha sauce
  • salt

Prep:

Cut chicken into cubes and cook in 1 tbsp olive oil until golden brown on the outside and cooked all the way through. While chicken cooks, mix together all ingredients for the sauce and set aside. Chop mushrooms, garlic and ginger in a food processor. Saute this in 1 tsp olive oil until mushrooms soften and you smell the garlic and ginger. Chop cashews separately in food processor. Once chicken has cooked, chop into smaller pieces. Add chicken, cashews, and mushroom/ginger/garlic mix to a bowl and season with salt. Scoop mixture onto a piece of lettuce and drizzle with the sauce. You can probably substitute tofu or some other thing that's all chewy and veggie for the chicken. I bet you can keep the mushroom pieces bigger and just use this as the main filling. The chicken wraps turned out super, super yummers today.

 Lettuce chicken wraps

Lettuce chicken wraps