Fresh lettuce cups with grilled chicken, crisp veggies, and sweet-sour sauce. Light, vibrant Asian-inspired dish.
# Components:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 1 tablespoon soy sauce or tamari
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 teaspoon honey or maple syrup
06 - 1 garlic clove, minced
07 - 1/2 teaspoon freshly grated ginger
08 - Salt and black pepper, to taste
→ Wrap Assembly
09 - 8 large butter lettuce or Bibb lettuce leaves
10 - 1 medium carrot, julienned
11 - 1/2 medium cucumber, thinly sliced
12 - 1/4 cup red bell pepper, thinly sliced
13 - 2 tablespoons green onions, chopped
14 - 2 tablespoons fresh cilantro, chopped (optional)
15 - 1 tablespoon sesame seeds (optional)
→ Dipping Sauce (Optional)
16 - 2 tablespoons soy sauce or tamari
17 - 1 tablespoon rice vinegar
18 - 1 teaspoon honey or maple syrup
19 - 1 teaspoon sesame oil
20 - Chili flakes or sriracha, to taste (optional)
# Directions:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, salt, and pepper. Add chicken pieces and toss to coat. Cover and let marinate for at least 15 minutes or refrigerate up to 4 hours.
02 - Preheat a grill or grill pan to medium-high heat. Place marinated chicken on the grill and cook 5 to 6 minutes per side, or until the internal temperature reaches 165°F. Transfer to a cutting board, rest for 5 minutes, then slice thinly.
03 - Wash and thoroughly dry lettuce leaves. Arrange leaves on a large platter. Prepare carrot, cucumber, bell pepper, green onions, and cilantro as instructed.
04 - Place sliced chicken in each lettuce leaf. Top with carrot, cucumber, bell pepper, green onions, and cilantro. Sprinkle with sesame seeds if desired.
05 - In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes or sriracha if using.
06 - Arrange the lettuce wraps on a serving platter. Serve immediately with the dipping sauce on the side or drizzle sauce over the wraps as desired.
