Everyone loves a good PF Chang Lettuce Wrap, but these Thai inspired wraps are to die for! They are loved by my 4 littles which is a rarity to find food thats loved by all.
Dole Chopped Sesame Asian salad mix is a staple in my fridge. It has so many uses besides just SALAD. It’s full of cabbage, cilanto, carrots and green onion. I incorporate it into many asian inspired dishes because its easy and fast instead of chopping separate veggies for the dish. It’s perfect in Fried Cauliflower rice, lomain, and a filler in dumplings.
Many of my recipes will include options that can be eliminated or substituted based on time or ingredients availability. This recipe in particular would work well with Hoisin sauce as a substitute (add 2 tsp of rice wine vinegar in this case) or making your own sauce with soy sauce, sugar, and rice wine vinegar.
These wraps are awesome with or without the rice sticks, but add a great crunch if availible. Enjoy!
- 2 Tsp of Seasame Oil
- 1 lb of Chicken Breast
- 1 cup Dole Asian Chopped Salad Mix
- 1 (8oz) can water chestnuts,chopped
- 2 green onions, sliced thinly
- 1 package Lee Kum Kee (Panda Brand) Lettuce Wrap Sauce (hoisin sauce may be a substitute)
- 2 tsp Soy Sauce
- ¼ tsp fish sauce, optional
- ½ tsp sriracha, optional
- 4 fresh basil leaves, rough chopped
- ¼ cup cilantro leaves loosely packed
- For rice sticks
- ¼ container of rice sticks
- Vegetable oil for frying
- Chop or pulse in food processor chicken breast into small pieceS
- In large pan heat Seasame oil and brown chopped chicken (3-4 min)
- Add Salad mix, water chestnuts, and green onion, sauté until vegetables begin to soften
- Add Lettuce Wrap Sauce, Soy sauce, fish sauce, and sriracha, simmer additional 3-4min
- Remove from heat and add fresh herbs
- For Rice Sticks(optional)
- Heat 2 inches of oil in medium small pot to 400 degrees F
- Add ¼ package of rice sticks
- Rice sticks will puff up in seconds, flip over to ensure top layer cooks. Remove immediately after puffing up and drain on paper towel
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