Let’s talk about lettuce wraps. This is a hugely versatile meal that can feature any type of lettuce leaf and any kind of filling. They are so easy and are such fun finger food. I was first exposed to lettuce wraps in South Korea while on a Rotary Group Study Exchange visit and happily served them as “Korean Sandwiches” for many years and to this day.
I made some this week, filled with an intriguing chicken salad chutney I found in the NY Times recipes.
Here’s what to do:
Poach 16 oz. of skinless chicken breast in a pan wide enough for both breasts to lie flat. Start with cold water and salt. Bring to a slow boil, about 10 minutes. Turn off the water and cover for 15 minutes. Don’t overcook or rest too long before shredding chicken with forks.
While chicken is poaching and resting, use blender or food processor to blend the chutney.
- 2loosely-packed cups mint leaves.
- 1 loosely-packed cup cilantro leaves and tender stems.
- 3 to 5 Thai green chiles, stemmed (I used two red hot peppers and it was hot!).
- 2T lemon juice (from 1 large lemon).
- 2T full-fat Greek yogurt/or sour cream.
- 2 t cumin seeds or 1 t ground cumin.
- 1t sugar.
- 2-4 garlic cloves.
You will end up with about two cups of the chutney which seems really spicy hot and salty until you mix it with the shredded chicken. Then it is perfect. If it’s too hot, add a little sugar or maple syrup.
Scoop it on the lettuce leaves (bib, iceberg, romaine – they all work). I garnished with thinly-sliced red onions.
This same recipe could be made with braised or sautéed tofu, pork seitan or any protein that lends itself to being shredded and mixed with chutney. And since you’ll have leftover chutney, have at it! We ate the leftover chicken salad in an All Saints tortilla the next day which was also delicious.