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Taste the Rainbow: Asian Lettuce Wraps

August 19, 2010

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We love Asian cuisine over here: Thai, Japanese, Chinese, Korean . . .and, luckily for us, we live in a city that has TONS of amazing restaurants offering our favorite fare.  Even so, there are times when it just isn’t feasible to head out for an Asian dinner.  You know — like times when you’re dealing with a pink spotted dog or having to clean up an entire box of Cheerios that was dumped . . . or a day when not only has Bisquick been spread all over kingdom come but so has popcorn powder.

(Note — all of those things, and more, have happened in the past week.  No lie.)

On those days, I bring out my inner wok-star (tee-hee) and prepare my favorite, “at home” Asian-inspired dish.

This dish came about early last year because (1) I was pregnant and craving Chinese food, (2) wasn’t going to take my (then) 2 year old tantrum-throwing-tot out in public, and (3) I had a random collection of food in my fridge and pantry.

Really random, that is, for anything but a stir-fry.

HOWEVER, pregnancy cravings being what they are, I wanted needed P.F. Chang’s lettuce wraps.

What was this Mama to do?  Wrap up a portion of stir-fried veggies, of course.

These colorful Asian Lettuce Wraps take the the nutrients of a simple veggie stir-fry and transform them into mouth-watering wraps.  The secret ingredient? Broccoli Slaw.

Broccoli Slaw  is a hearty combination of julienne broccoli, carrots, and purple cabbage.  The best part is it helps speed up the prep time, eliminating the need to hand chop/julienne every veggie.

Each time I prepare these wraps, Hubby and I are embarrassing with the amount we consume.  Thank goodness it’s primarily veggies passing our lips!

 

[print_this]

Asian Lettuce Wraps

Wrap Filling:

  • 1 Red Bell Pepper, thinly sliced
  • 1-2 C Snow Peas
  • 1 Package of Broccoli Slaw
  • 4 Chicken Tenders (honestly, the chicken is optional; this wraps would still be lip-smacking fantastic without it)
  • Salt/Pepper/Garlic Powder
  • 1-3 T Olive Oil or Sesame Oil for stir-frying the veggies

Sauce:

  • 1/2 C Rice Wine Vinegar
  • 3 T Soy Sauce*
  • 1-2 T Chinese Hot Mustard

Wraps:

  • Washed and separated Boston Lettuce (or Romain).

Instructions:

  • Whisk together the ingredients for the sauce and set aside.
  • Season chicken tenders with salt/pepper/garlic blend.
  • Heat your oil of choice in a  wok or heavy frying pan over medium to high heat.  Cook the tenders, turning frequently to avoid burning/sticking.  Remove tenders and set aside.
  • Throw all veggies and slaw into the wok and stir-fry 2-3 minutes . . . emphasis on stir!  Woks cook food very quickly — you don’t want the vegetables to stay in one place and risk burning.
  • Lower the heat slightly and add the rice-wine sauce to the veggies — allow to simmer for 1-2 minutes.
  • Remove the pan from the heat source.
  • Shred/loosely chop the chicken tenders and toss them in the wok.

To Assemble

  • Fill one washed lettuce leaf with 1/4 – 1/2 C of the mixture  . .. and enjoy!
  • From time to time, I will make an extra batch of the marinade and add it to my wrap for a little more kick.

[/print_this]

*Disclosure: this post was originally published as part of a Back To School Meal program by HEB and ConAgra; I was compensated for my recipe creations and posts.

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About Rachel Lacy

Rachel Lacy is the author of Following In My Shoes, where she blogs about Mommyhood, Family-Friendly Recipes and Bento Lunches, and Life in Texas. She is a lover of all things Coffee and Nutella.
You can also connect with Rachel Lacy on Google+.

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Who is Rachel LacyMy name is Rachel -- I share tales about food and family. I'm a home-cook who focuses on fresh meals to both fuel us and to help us celebrate our family-life. My day starts with coffee. Lots of coffee.
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