Nosh to your hearts content on these lettuce wraps.
Chef Brian Richter shares this recipe which is a part of the menu at Temple Square Hospitality.
Lettuce Wraps
1 Head of Boston Bib Lettuce (washed and dried)
1 T olive oil
1 lb chicken breast
3 each cloves of garlic (minced)
3 each Green onions (chopped)
½ c shredded Carrots
1 c roasted cashews
¼ cilantro (chopped)
5 each mint leaves (lightly chopped)
Salt and pepper to taste
In a sauté pan, heat the oil then add the chicken and cook for 3 minutes. Next add the garlic, then turn over the chicken and finish cooking on the other side. Remove the chicken from the pan and allow it to cool down for about 10 minutes and then chop it into ½ inch cubes.
Add the onions, cashews and chicken together and place in the middle of a lettuce leaf. Top with the mint, cilantro and carrots. Finish with the sauce on top.
Peanut Sauce
2 t olive oil
2 T fresh ginger (chopped)
2 T fresh garlic (chopped)
2 T green onions (chopped)
1 8oz can of COCO LOPEZ, coconut milk
1 cup chunky peanut butter
Sriracha chili sauce to taste
Heat the oil in a sauce pan; add the ginger, garlic, and green onions. Do not let them burn. After 5 minutes add the coconut milk and remove the heat add the peanut butter and sriracha and stir it until it is all mixed well.
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