The other day I went to my local grocery store with my usual shopping list bread, milk, lunch meat, lettuce, tom’s etc. and they didn’t have romaine or iceberg lettuce. My husband loves lettuce on his sandwiches so I brought home some butter lettuce also known as boston bibb lettuce. Well the lettuce was still in the fridge a week later, he probably looked in the drawer, didn’t see the “norm” and had lettuce free sandwiches all week. His loss!
So me being well me I needed to use up what was in the fridge before it goes bad. Butter lettuce is perfect for lettuce wraps. I had some chicken breast that needed to be cooked up and it seemed like my fridge wanted me to make chicken breast lettuce wraps. They are simple, light and quite tasty.
If you do not have thai sweet chili sauce of some sort in your pantry or fridge, you really should put it on your shopping list for next week. It is simply divine; sweet and spicy. You can use it to top a taco, sandwich add to a salad. I fell in love with it dipping my fried dumplings in. Buy some you won’t regret it!
Thai chicken breast lettuce wraps
3-4 boneless skinless chicken wraps
½ cup sweet thai chili sauce
⅓ cup soy sauce
1 lime juiced
3 Tbs olive oil
1-2 Tbs sriracha
2 tsp ginger – freshly grated or in a squeeze tube like mine
3-4 cloves garlic minced
1 small red onion – sliced thinly
1 carrot – julienned
In a bowl add chili, soy, lime, olive oil, sriracha, ginger and garlic. Stir and add chicken. Marinate for about an hour or less.
In a pan cook the chicken till done, no longer pink. Let it rest for about 10-15 minutes then slice thinly.
Take a piece of lettuce add some chicken and top with red onion and a few carrots. It won’t be needed but you could also top with a little more sweet Thai chili sauce – just saying!