A few weeks ago I invited readers to join me in a challenge to eat from the freezer and pantry for a week. During that challenge I found that I had chicken, rice, hoisin sauce and water chestnuts on hand. They seemed like the perfect combination, but I didn’t have a recipe that involved all of them. This week I decided to make up my own. I added two ingredients to the four I already had. It resulted in a flavorful wrap that is perfect for hot summer weather.
Here’s what you’ll need:
*Note* I ended up grilling lots more chicken and cooking much more rice than we needed. We had leftovers for lunch the next day and we still had more leftovers.
To assemble the wraps, lay a lettuce leaf on a plate. Add some rice to the middle of the lettuce. Be careful not to use too much, or you won’t be able to wrap it. Add some chicken and top with hoisin sauce if you like extra flavor. These are fun to eat, but messy. Lettuce does not make a rip-proof wrap.
Asian Chicken Lettuce Wraps
- 1-2 lbs.boneless chicken breasts or tenders
- 1 jar hoisin sauce
- can of water chestnuts roughly chopped
- green onions sliced (2-4, depending on how much rice you use)
- cooked rice I made 2 cups of rice, which results in a lot of rice
- lettuce variety that has large leaves cleaned and patted dry
- Cook the rice according to the package directions.
- Grill the chicken, basting it with hoisin sauce during the last few minutes of the grilling.
- While the chicken grills, add the green onions and water chestnuts to the finished rice.
- Slice the grilled chicken into thin slices.
- To assemble the wraps, lay a lettuce leaf on a plate.
- Add some rice to the middle of the lettuce. Be careful not to use too much, or you won’t be able to wrap it.
- Add some chicken and top with hoisin sauce if you like extra flavor.
- These are fun to eat, but messy. Lettuce does not make a rip-proof wrap.