wraps

Chicken Lettuce Wraps

2016, cooking

Tasty served warm or room temp, this is a great alternative to sandwiches for a picnic.  I made these for the summer concert in the park series.  The main flavors come from the garlic and oyster sauce.  The water chestnuts and pine nuts add a crunch.  This can be an appetizer if served without the rice.

Chicken Filling

  • 3-4 boneless, skinless chicken thighs, minced
  • 4 cloves minced garlic
  • 1 can whole water chestnuts, drained and coarsely chopped
  • 1 small zucchini, chopped
  • 3 green onions, chopped
  • oyster sauce to taste
  • fish sauce to taste
  • 3 tablespoons pine nuts
  • cilantro, chopped
  1. Heat pan and add a few swirls of oil.  Add garlic and cook till fragrant, but not browned.
  2. Add chicken, oyster sauce and fish sauce until chicken is no longer pink on outside
  3. Add zucchini and continue to cook till zucchini is tender
  4. Add pine nuts, water chestnuts till warmed through
  5. Take off heat and add green onions and cilantro

Serve with steamed white rice rolled in butter lettuce leaves