These wraps are fresh and delicious. A food processor minces chicken breasts, green onions, garlic and ginger. The garnish is a hot and cold mix of sautéed mushrooms, and raw julienned carrot matchsticks, cilantro and finely chopped red onion.
Prep time: 30 minutes
You can scale up or scale down per your needs.
Cooking Supplies: A large, flat bottomed frying pan or large electric skillet, knives for chopping, a chopping board, utensils for sautéing.
One bunch butter lettuce, or romaine lettuce – any lettuce that can be shaped into a wrap-like shape.
Lettuce wrap filling:
- Three raw chicken breasts
- 1 bundle green onions – six for green onions for filling, remaining for garnish
- A knob of ginger (a ping-pong ball size) peeled and sliced
- 1 bunch cilantro , separated in half. One half for the filling, another half for garnish.
- 3 tablespoons soy sauce.
- 1 tablespoon dark sesame oil.
- Small packet of mushrooms, chopped and sautéed (instructions below)
- julienned carrots (matchsticks) bought cut or cut yourself
- 1/2 bunch cilantro
- Finely chopped red onion (however much you would like for garnish
- 1 teaspoon sesame oil (for mushroom sauté.
- Roasted sesame as a sprinkle garnish.
You’ll be cooking the ingredients in two batches. First, the chicken, garlic, green onions, and ginger will be combined in the food processor and minced. This will be the main stuffing for the lettuce wraps.
You will need a food processor. We’re going to do one of my favorite new tricks: and that’s grinding (mincing) our own lean chicken meat.
Get a big bunch of green onions and reserve three for a garnish. Take the rest and chop like so.
Place 3 chicken breasts in the food processor, and add the chopped green onion.
Next, pull of one “knob” of ginger from the big root, and peel the skin off, using a sharp knife.
Slice the ginger into rounds.
Layer the ginger on the green onions and the chicken. See what we are doing here? We’re going to make a minced Asian-inspired chicken sausage.
Lately I’ve been impressed with the individually bagged garlic clusters.
Use all of the garlic cloves. Add 3 tablespoons soy sauce and 1 tablespoon dark sesame oil.
Reserve 1/2 the bundle of cilantro for garnish. And just shove the rest in there.
Ok, got that? That’s 3 chicken breasts, bunch of green onion, a knob of ginger (peeled), a shit ton of garlic, 1 tablespoon sesame oil, 3 tablespoons soy sauce and 1/2 a bunch of cilantro. Now, PULVERIZE!!!
Poetry, I tell you. Poetry.
Chop the mushrooms and brown them in about 1 teasooon oil.
Add about 1 teaspoon soy sauce to the mushrooms just as they are almost browned. While your mushrooms are browning, slice up the other garnishes. Green onion, red onion and cilantro.
Arrange the mushrooms near the other garnishes, and set aside.
Now we’ll brown the chicken!!
Okay, now this part’s tricky so pay attention. Your chicken is not going to change color while it cooks. Because of all the vegetables (delicious) that we added to it, it’s not going to turn from peach to white like chicken breast normally does when you “brown” it. It’s going to change from green to green. And if you can’t identify cooked chicken texture, you run the risk of eating undercooked chicken. *wree WREE WREE WREE * (horror sounds). So look at the photos of my cooking progression and do not stop until your mix resembles the last photo.
Grab a leaf and load it. These are truly fresh and delicious.
Sprinkle with sesame seeds for a finishing touch.
Give them a try!
– Shannon Vavich