Lettuce wraps are often a staple menu item, expanding to a variety of family restaurants recently. Beginning in Asian only restaurants, the wraps have moved mainstream with great popularity. Understandably, since most lettuce wrap recipes are very tasty and can be made with only vegetables or with added chicken, beef or fish proteins.
This inspired recipe came from Cooking Light magazine, January-February 2014. I have used this recipe and especially enjoyed making with grilled chicken. Of course, this recipe can be adapted to omit that ingredient if desired. I do recommend purchasing Bibb or Boston lettuce for this one, as the delicious taste of that lettuce only adds to the flavor of the wraps. Serve these on an appetizer buffet, for a main dish, or with rice on the side.
For this recipe, gather these ingredients:
2 tablespoons light soy sauce, 1 tablespoon red wine, 1 tablespoon hoisin sauce, 1 teaspoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon minced garlic, 1 tablespoon minced ginger, 1/2 bag shredded coleslaw mix, 1-2 grilled chicken breasts, 1/2 cup sliced green onion, Boston lettuce leaves, and cashews.
In a small bowl, mix soy sauce, red wine, hoisin sauce, and rice vinegar. In a wok, use sesame oil to grill the sliced chicken. Adapt the amount to the number of wraps desired. Next, add garlic and ginger, cooking about one minute. Add the coleslaw mix and cook about one more minute. Add the sauce and mix everything together. Add onions as the final step. Cook all the ingredients together to finish about one minute. Serve with cashews for presentation. If desired, additional chopped green onions can be added to the top for presentation.