Grilled Chicken Lettuce Wraps

If you’re in need of a dish with some pizazz, look no further!  These Grilled Chicken Lettuce Wraps are beautiful when assembled, absolutely scrumptious and so much fun to eat.  There’s something so carefree (and messy!) about eating with your fingers and this is the dish for you to just dig in.  Grab a leaf of lettuce, add some chicken and then pile on the fillings: noodles, carrots, bean sprouts, cilantro and cucumber and shallots marinated in a light vinaigrette.  Then lightly wrap the leaf around the fillings.  Dip the lettuce wrap into your sauce of choice.  Check out the recipe for the Essential Dipping Sauces.  They go perfectly with these Lettuce Wraps.  Enjoy!

Watch the video below for instructions.


Grilled Chicken:
1.5 lb chicken breast tenderloins
1 Tbsp brown sugar
1/2 tsp curry powder
1/4 tsp ground black pepper
1/4 tsp crushed red pepper
2 Tbsp minced lemongrass
2 tsp minced garlic
1 tsp ground ginger
3 Tbsp dark soy sauce
3 Tbsp lime juice
2 Tbsp crushed roasted peanuts for topping

Marinated Cucumbers:
1 large cucumber
1/2 shallot
1/4 cup rice vinegar
1/4 cup water
1/4 cup sugar
1/4 tsp salt
1/4 tsp black pepper
1 tsp roasted black sesame seeds

3 oz dry, extra thin rice or wheat noodle

Lettuce Wraps:
1 head butter leaf lettuce
1 red cabbage, outer leaves
1 bunch cilantro
1 cup shredded carrots
1 cup bean sprouts


Cut chicken tenderloins in half lengthwise so they are approxoimately 1/2-inch thick.  In a large bowl, add all ingredients (except for chicken and crushed peanuts) and stir together.  Add chicken and toss together coating chicken evenly with the marinade.  Cover and marinate in refrigerator for at least 1 hour.

Cut off the core and gently peel the leaves from the butter leaf lettuce.  Trim the leaves if needed.  Wash lettuce in cold water and drain well.  Use a salad spinner to remove any excess water.  Chill in the refrigerator.  Prepare the cilantro, shredded carrots and bean sprouts in the same way.

Cut red cabbage in half and slice off 1/2-inch section into the core.  Peel the the first 3 layers of the red cabbage being careful not to tear through the leaves.  Separate the leaves and cut each cabbage bowl in half to form cabbage cups.  Set aside for now.

Trim off the ends of the cucumber and then cut into thirds.  Use an apple corer to remove the core.  Slice the cucumber in half lengthwise and then cut into thin slices, approximately 1/8-inch thick.  Thinly slice shallots as well.  In a medium bowl, combine all ingredients except for seasame seeds.  Stir until sugar is dissolved.  Add cucumber and shallots and toss together.  Cover bowl and refrigerate.

Place noodles into a large heat-proof bowl.  Cover noodles with boiling water.  Stir the noodles and allow to soak for 2 minutes.  Drain noodles shaking off any excess water.  Spread noodles around a colander and allow to air dry.

Grill chicken using an indoor or outdoor grill.  Cook chicken for 3-5 minutes on each side depending on thickness of chicken.  Allow to cool slightly.

Cover a large plate with the butter leaf lettuce.  Place 5 red cabbage cups along the edge of the plate.  Fill each cup with noodles, cilantro, carrots, and bean sprouts.  Fill the last cup with the marinated cucumbers.  Sprinkle sesame seeds on top of the cucumbers.  Add grilled chicken into the center of plate and garnish with crushed peanuts.

To enjoy this dish, take a piece of butter leaf lettuce, add a piece of grilled chicken and your favorite fillings.  Lightly wrap the lettuce around the filling and dip into your favorite sauce.  Enjoy!

Yields: 4-6 servings

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