"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

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Thai Chicken Lettuce Wraps Recipe

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This recipe for Thai Chicken Lettuce Wraps, by , is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Ruth White
Category:
Category:
Ingredients:  
Ingredients:  
3 chicken breasts thinly sliced
2 tbsp olive oil
Montreal Chicken Seasoning©
2 tbsp minced ginger root
1 tbsp minced garlic
1 tsp pepper flakes (or 1 red bell pepper seeded & sliced)
1 package shredded coleslaw mix (cabbage/carrot)
1 additional cup shredded carrot
4 green onions sliced on an angle
1/2 cup plum sauce
1 tsp basil
1 tbsp fish sauce
2 squares of instant stir fry noodles
Head of lettuce leaves (iceberg/butter or romaine)
Directions:
Directions:
Thinly slice chicken into trips and sprinkle with seasoning.

Heat a large skillet. Add olive oil, then chicken. cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, and stir fry noodles. Stir-fry for another 2 minutes. Cabbage and carrot mix. Add plum sauce and toss for one minute. Add basil and fish sauce. Turn to coat.

Wash lettuce, separate leaves cut in half if large, wilt with hot water if needed.

Transfer cooked chicken and vegetable to a bowl. Place spoonfuls of chicken into a piece of lettuce and fold lettuce over, like a small taco.
Personal Notes:
Personal Notes:
Great as an appetizer or meal. If you don't like the mess of wrapping the leaves just chop the lettuce and serve mix over it like a taco salad.

 

 

 

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