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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Thai Chicken Lettuce Wraps Recipe

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This recipe for Thai Chicken Lettuce Wraps is from Ruth's Roots & Branches Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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