Chicken Lettuce Wraps


Chicken Lettuce Wraps
2017-03-01 13:25:08

Yields 4
Ingredients
- 1-pound boneless chicken breast
- ¼ cup hoisin sauce
- ¼ cup teriyaki sauce
- 2 teaspoons rice wine vinegar
- 1-tablespoon sesame oil
- 1-tablespoon canola oil
Ingredients for Pineapple Salsa
- 2 cups fresh pineapple, diced
- 1/3 cup seedless cucumber, diced
- ½ cup red pepper, diced
- 1/3 cup carrots, shredded
- 1/3 cup purple cabbage, shredded
- 2 tablespoons red onion, diced
- ½ jalapeno, thinly sliced
- 1 (2-inch) piece ginger, grated
- 1 lime, freshly squeezed
- 1 tablespoons olive oil
- 1/4 cup cilantro, chopped
- 1 head Bibb lettuce
Instructions
- Separate lettuce leaves, wash and dry with paper towel. Cover and keep in refrigerator while preparing chicken and pineapple salsa.
- 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.
- 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.
- In large bowl combine all ingredients for the pineapple salsa. Season with salt and pepper to taste.
- To assemble wraps, place chicken on lettuce and top with pineapple sauce. And enjoy!
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