I love ordering chicken lettuce wraps at Asian restaurants. They are so yummy and when it comes to eating at a Chinese restaurant, it’s a healthier choice than the deep fried food on the menu.
For years I’ve been making chicken lettuce wraps on my own – this way I control how it’s prepared and what’s in it. Today I’d like to share with you a new spin on chicken lettuce wraps – instead of using lettuce as the “wrap,” I experimented with rice paper wraps instead. What a treat! Here is how this wonderful and surprisingly easy dish came together. It’s full of flavor and, with a little practice, isn’t too hard to do!
- 2 lbs. boneless skinless organic chicken breasts, diced into very small pieces
- 2 tsp. sesame oil (for cooking)
- 1 package broccoli or coleslaw, raw (you can also use shredded veggies of choice, like carrots, cabbage and mushrooms)
- 2 Tbsp. gluten-free teriyaki sauce
- 1 package rice paper wrappers
- 1-2 Tbsp. sesame seeds (optional)
- 2 tsp. cornstarch (arrowroot powder or potato starch okay too)
- 2 tsp. sesame oil
- 2 Tbsp. rice wine vinegar
- 3 Tbsp. gluten-free soy sauce or tamari
- 1/2 tsp. sugar
- 1/4 tsp. red pepper flakes (optional)
- 1 garlic clove, minced
Prepare chicken into very small bite sized pieces. The best way to do this is in your Cuisinart. Simply cut each breast into 4 strips. Then add to Cuisinart and pulse about 6-10 times until chicken is in bits, but not fully ground.
Prepare marinade by mixing all marinade ingredients together in a medium bowl. Add diced chicken. Marinade at room temperature for 20 minutes, or in the fridge for 30+ minutes.
Transfer chicken and marinate mixture to a hot pan with 2 tablespoons sesame oil. Cook on medium high heat until chicken is cooked through. Add additional soy sauce, red pepper flakes, and pepper to taste if needed. Add sesame seeds, optional. Remove and set aside in a clean bowl.
Stir fry the broccoli slaw over medium heat until cooked, about 3-4 minutes. Add teriyaki sauce and cook for 1 more minute. Remove from heat and set aside in a clean bowl.
Prepare a large square or rectangular dish for the rice wrappers by adding warm water until about 1/3 full. Dip each rice wrapper into the warm water, count to 10, remove rice wrapper from water and sent on a plate. Please note that the rice wrappers are very delicate. I had to double up and use two rice wrapper to sufficiently hold my filling. Use your best judgement. The rice wrappers will soften after about 20-30 seconds out of the water. Give it time to soften - it will! While waiting, add a scoop of your chicken mixture and scoop of your veggie mixture to the wrapper.
Once the rice wrapper is malleable, fold in both sides, then roll it up like a burrito, tucking in the mixture and sides. The rice paper is sticky so it will adhere to the other side of the rice wrapper and securely hold the wrap in place.
Enjoy! Serve alone or with a hoisin or other Asian dipping sauce. My son loved eating it like a burrito - what fun!