Lettuce Wraps

Community Supported Agriculture - What should we make with those big, beautiful lettuce leaves from our CSA delivery? Lettuce wraps of course!

Lettuce Wraps

(Teriyaki chicken mixture, veggie slaw, Asian rice sticks/noodles, peanut sauce, bean sprouts, chopped peanuts, cilantro,  big dark green lettuce leaves)

Teriyaki Chicken Mixture

2 pounds chicken breast, cut into 1/2 inch pieces

1/3 cup teriyaki sauce below

3 green onions, sliced

2 cloves garlic, minced

1 jalapeño, seeded and chopped fine

 Vegetable oil

Hot chili sesame oil

Veggie Slaw                                             

2 cup red cabbage, finely sliced

1 each red, yellow and green peppers, finely sliced and cut into 2” pieces

1 cucumber, peeled, seeded, and finely sliced and cut into 2” pieces

3 green onions, thinly sliced

Veggie Slaw Dressing

1/3 cup olive oil

1/3cup brown rice vinegar

3 tablespoons Agave nectar

Sprinkle of sea salt

Generous sprinkle of fresh ground pepper

2 cloves garlic, minced

2 teaspoons hot chili sesame oil

Peanut Sauce

1/2 cup crunchy peanut butter

2 tablespoons soy sauce

1 teaspoon Agave Nectar

2 squirts Sriracha hot pepper sauce, or to taste (Red Rooster bottle)

1 clove garlic, minced

½ c. water

Toppings

Cilantro, chopped

chopped peanuts

bean sprouts

1 package Asian rice sticks/noodles

lettuce leaves

extra Sriracha sauce

Marinade chicken pieces in teriyaki sauce in the refrigerator 30-60 minutes before cooking. Chop veggies for slaw and put into a big bowl. Combine veggie slaw dressing ingredients in a small bowl with a whisk and pour over veggies. Let veggie slaw sit at room temperature to allow dressing to marinade.

Boil a big pot of water, add Asian rice sticks/noodles, and boil 3 minutes (or according to package directions). Drain.

While water is boiling, combine peanut sauce ingredients in a bowl and mix with a whisk.

Heat vegetable oil and several drops of hot chili sesame oil in a wok or sauce pan (about ¼ cup vegetable oil– depending on what you are cooking in). Add garlic, green onions, and jalapeño for chicken mixture and cook for one minute. Add chicken and teriyaki sauce and cook until chicken is no longer pink and cooked through. Remove to a bowl.

Add a little more oil to the wok, and quick fry the Asian rice sticks/noodles.

Arrange bowls of ingredients so everyone can assemble their own lettuce wraps.