Chicken Lettuce Wraps

Chicken Lettuce Wraps
Yields 4
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  1. 1-pound boneless chicken breast
  2. ¼ cup hoisin sauce
  3. ¼ cup teriyaki sauce
  4. 2 teaspoons rice wine vinegar
  5. 1-tablespoon sesame oil
  6. 1-tablespoon canola oil
Ingredients for Pineapple Salsa
  1. 2 cups fresh pineapple, diced
  2. 1/3 cup seedless cucumber, diced
  3. ½ cup red pepper, diced
  4. 1/3 cup carrots, shredded
  5. 1/3 cup purple cabbage, shredded
  6. 2 tablespoons red onion, diced
  7. ½ jalapeno, thinly sliced
  8. 1 (2-inch) piece ginger, grated
  9. 1 lime, freshly squeezed
  10. 1 tablespoons olive oil
  11. 1/4 cup cilantro, chopped
  12. 1 head Bibb lettuce
  1. Separate lettuce leaves, wash and dry with paper towel. Cover and keep in refrigerator while preparing chicken and pineapple salsa.
  2. In a large bowl whisk hoisin, teriyaki, vinegar, sesame oil and salt and pepper. Add chicken and allow to marinade 30 minutes to 1 hour.
  3. Remove chicken from marinade and cook in large pan with 2-teaspoon canola oil. Cook until chicken has browned and completely cooked through, about 3 to 4 minutes per side. Transfer chicken to plate. Once chicken has cooled, cut into cubes.
  4. In large bowl combine all ingredients for the pineapple salsa. Season with salt and pepper to taste.
  5. To assemble wraps, place chicken on lettuce and top with pineapple sauce. And enjoy!
The Mad Table