Grilled Chicken Lettuce Wraps

I’ve only recently started eating lettuce wraps, and my experience with them is limited to PF Chang’s, Pei Wei, and Chili’s.  I’m not sure why I was so resistant to them previously….maybe because I’m not that big of a lettuce fan?  Is anyone really that big of a lettuce fan?  Lettuce by itself is bo-ring, if you ask me.  I found this recipe for lettuce wraps in the July/August issue of Cooking with Paula Deen.  I know what you’re thinking.  Paula Deen is not exactly the person who comes to mind when you want homemade lettuce wraps, but this recipe is surprisingly good!  Both The Picky Apple and I enjoyed them.  Next time I will add peanuts for additional crunch and flavor.

Grilled Chicken Lettuce Wraps

from the July/August 2008 issue of Cooking with Paula Deen

Ingredients:

• 1/4 cup minced fresh cilantro
• 1/4 cup vegetable oil
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp firmly packed brown sugar
• 1 tbsp plus 2 tsp minced fresh ginger, divided
• 1 tbsp sesame oil
• 3 cloves garlic
• 1 1/2 pounds boneless skinless chicken breasts
• 1/2 cup finely chopped water chestnuts
• 2 tbsp minced green onions
• Lettuce Wrap Sauce (recipe follows)
• 2 heads butter lettuce, separated into leaves

In a large resealable plastic bag, combine cilantro, vegetable oil, soy sauce, vinegar, brown sugar, 1 tbsp ginger, sesame oil, and garlic.  Add chicken; seal bag, and refrigerate for 2 hours.

Preheat grill to medium-high heat (350 to 400 degrees F).  Spray grill with nonstick nonflammable cooking spray.

Remove chicken from marinade, discarding marinade.  Grill chicken, covered with grill lid, for 5 to 6 minutes per side, or until chicken is no longer pink in center.  Cool chicken for 10 minutes; cut into 1/2 inch pieces.

In a large bowl, combine chicken, water chestnuts, green onion, remaining 2 teaspoons ginger, and Lettuce Wrap Sauce, tossing gently to coat.  Spoon onto lettuce leaves to serve.

Lettuce Wrap Sauce

Makes about 1/4 cup

Ingredients:

• 2 tbsp hoisin sauce
• 4 tsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/2 tsp rice wine vinegar

In a small bowl, whisk together hoisin sauce, soy sauce, oil, pepper flakes, and vinegar.  Cover, and chill.