Chicken Lettuce Wraps | Foodess Recipes

Asian Pulled Chicken Lettuce Wraps

Chicken Lettuce Wraps are a healthy, filling dinner bolstered by lots of fresh veggies. The sweet-spicy Thai sauce is delicious and leftovers can be tucked into tortillas for lunch the next day. 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Asian
Keyword: lettuce wraps
Servings: 6
Author: Jennifer Pallian BSc, RD

Ingredients

  • 2 tbsp canola oil
  • 1/2 medium red onion
  • 6 large cloves garlic
  • 1 large jalapeno pepper
  • 1/4 cup chopped cilantro stems
  • 1/4 cup fish sauce
  • 1/4 cup tamarind pulp
  • 1/4 cup water
  • 1/2 cup packed brown sugar
  • 2 lbs boneless skinless chicken thighs
  • 250 g rice vermicelli noodles
  • salt
  • 1 cucumber julienned
  • 1 large carrot peeled and julienned
  • 1/3 cup roasted salted peanuts
  • 3 radishes thinly sliced
  • 1 large head green leaf or iceberg lettuce I actually prefer iceberg!

Instructions

  • Heat oil over medium heat in a dutch oven large enough to hold the chicken. Cook onion until golden, about 5 minutes, then add garlic, jalapeno, and cilantro and cook until fragrant, about a minute. Stir in fish sauce, tamarind, water, and brown sugar and bring to a boil. Reduce heat and simmer 5 minutes, until slightly thickened. Add chicken and cook, stirring frequently, until no longer pink inside, about 12 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. Add vermicelli and cook about 4 minutes, or according to package instructions, then drain in a colander and rinse with cold water to stop cooking.
  • Transfer chicken to a cutting board and use two forks to pull it apart into bite-sized pieces. Return pulled chicken to the sauce and toss to coat, then transfer to a serving bowl.
  • Arrange lettuce and toppings on a large platter and allow diners to make their own lettuce wraps.
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