Asian cuisine is vibrant and distinctive. Lately, it became trendy in the U.S and Europe due to the numerous delicious dishes it offers.
Asian cuisine is known for the use of healthy ingredients, which makes it a better choice for youthful food lovers.
Today’s dish will be the “Asian chicken lettuce wraps.” This sturdy and delicious dish is made with different methods and ways.
The most popular variations of the Asian chicken lettuce wraps are “Pf Chang’s chicken lettuce wraps” and “Thai chicken lettuce wraps.”
We will tell about everything concerning this healthy chicken lettuce wraps. You will discover what you need and how to make the chicken lettuce wraps, and some tips and methods as a bonus.
What is the best lettuce for wraps?
★ Iceberg Lettuce: This lettuce is the least favorite when it comes to making chicken lettuce wraps because it’s watery and bland. However, iceberg lettuce is very durable, crispy, and ideal for Pf Chang’s chicken lettuce wraps.
★ Romaine Lettuce: The most used lettuce when making chicken wraps. Crisp like the iceberg lettuce, but easy to break apart leaves. It has a good flavor and can carry the filling without breaking.
★ Bibb/ Boston Lettuce: Butter lettuce has the best sheets for lettuce wraps. The leaves are easy to take apart, and their size is perfect for this dish. The only issue is that the price is high, and you won’t so many leaves to use.
How do you cut Lettuce for Lettuce wraps?
Cutting lettuce for lettuce wraps is very simple and easy. You need to cut the bottom of the head of the lettuce off. After that, peel away each lettuce leaf separately. Then wash and dry the lettuce before use.
How to make Asian Chicken Lettuce Wraps?
Making Asian chicken lettuce wraps do not require cooking skills or sophisticated ingredients. It’s effortless and straightforward.
There just a few steps you need to follow, and you will have delicious chicken lettuce wraps made by your hands.
Before cooking the chicken, combine the peanut butter and the ingredients of the sauce, and whisk until everything is well combined.
The next step is browning the ground chicken in heated peanut oil.
The ground chicken should be cooked on peanut oil until it becomes brown and crispy. By doing this, you will have a delicious flavor and a good texture.
While waiting for the ground chicken, dice the vegetables in tiny pieces.
You can either use the food processor for chopping or use the knife.
Add the onion to the chicken ground and cook everything until the onion is translucent.
After the onion is translucent, add the water chestnuts and the diced peppers, then cook for 5 minutes.
When the peppers become soft, add the sauce you already prepared, and simmer on low heat.
Make sure the chicken and the veggies are evenly coated and heated.
Serve the cooked chicken ground in lettuce leaves over rice or noodles, or whatever you prefer.
How to store and reheat Asian chicken lettuce wraps.
Like any dish, storing and reheating is nearly the same.
If you want to pack this dish for lunch, don’t assemble everything beforehand.
Store the lettuce separately or in the same container with a paper towel.
Just make sure to separate the lettuce from the chicken.
Tips to make a Healthy Asian Chicken lettuce wraps
➢ The essential tools used to make Asian chicken lettuce wraps are pure. A large skillet or a 12-inch nonstick skillet is what you essentially need.
➢ Type of Chicken: For this particular dish, rotisserie chicken is the best if you want to save time since it’s already cooked.
➢ Vegetables: The most used veggies are red onion, peppers, but you can add matchstick carrots, pineapple and celery ( Used in Thai chicken lettuce wraps). It is possible to add mushrooms, zucchini, bean sprouts, or bok choy; it’s up to you.
➢ You can replace the peanut butter with smooth almond butter. Tamari sauce or liquid coconut aminos could replace soy sauce.
Asian Chicken Lettuce Wraps, a healthy, low-carb, gluten-free dish ideal for lunch and dinner.
- 1 lb of ground chicken
- ½ onion minced
- 1 Table-spoon of Peanut oil
- 1 cup of red or green pepper diced
- 8 oz can water chestnuts, minced and drained
Begin by whisking the sauce ingredients until well combined. If the peanut butter is firm, microwave the mixture for 1 minute so that it melts, and make sure that everything is mixed properly.
In a frying pan, heat 2 table-spoons of peanut oil. Add the ground chicken when the oil is hot.
Cook the chicken until it start to brown, then add the onion, and cook for 5 minutes or until the onion becomes translucent.
Add the water chestnuts and the peppers, and cook for 5 minutes until the peppers become soft.
Add the sauce, then on low heat, simmer until the chicken and the veggies are coated and everything is heated through.
Serve the mixture in lettuce leaves on top of the asian salad you like, or over rice or noodles.