Asian Lettuce Wraps is a healthy, low-carb, easy lunch that involves no cooking. Lettuce filled with leftover rotisserie chicken, crunchy coleslaw and an easy homemade peanut butter sauce!
One of the best things I did recently was grow my own lettuce in my lil' home garden. It is difficult to get hold of freshy and crispy lettuce leaves here, high up in the mountains especially because that's not part of the vegetation.
I grew the Butterhead Lettuce leaves and it came in handy during this quarantine period. We had a lot more salads than usual - and most of the coleslaws including a handful of chopped lettuce.
That's when I thought I should share an easy recipe with pantry staples. Also, don't you think Lettuce wraps is a bl@@dy brilliant idea! Genuis, isn't it? Instead of making tortillas, use a lettuce leaf to wrap!
You may also use them as 'boats' instead of wrapping.
Asian Lettuce Wraps is made with leftover rotisserie chicken.
What is Rotisserie Chicken? How different is it from Tandoori Chicken?
The principle behind both Rotisserie and Tandoori chicken is almost the same. It's just some grilled chicken. There is a big BUT coming up though.
BUT...
Tandoori Chicken is prepped with a delicious marinade of Indian spices and yogurt first. The marinated chicken is allowed to rest for hours so that it tenderizes the meat. The chicken is then cooked in a tandoor and the flavor! Masha Allah! It's out of the world!
A rotisserie chicken is equally delicious but in different ways. The chicken is rubbed with seasoning and skewered on a rotating spit (like Tandoor). This turning cooks the chicken evenly. The rotisserie chicken doesn't use yogurt for marination and can also be cooked in an oven.
So,
We had some leftover rotisserie chicken from the night before. For preparing the Asian Lettuce Wraps, the vegetables were chopped and a dressing was made.
These Asian Lettuce Wraps come together in under 10 minutes and are insanely yummy. They are fun to eat, simply add the chicken and veggies, top it with some dressing, wrap and stuff it in your mouth.
Low-carb and Weight Watcher Diet friendly, this is an easy recipe you can prepare if you are following a Ketogenic diet.
| Ketogenic Diet for Beginners
How to Make Peanut Butter Sauce
To make the Peanut Butter sauce, mix together organic peanut butter ( I used the crunchy variety), honey, vinegar, olive oil, sriracha sauce, soy sauce, pepper, minced garlic, and salt.
That's it.
How to Assemble Asian Chicken Lettuce Wraps
- Shred the leftover rotisserie chicken. You may also use tandoori chicken/grilled chicken/barbecue chicken.
- Gather all the vegetables you want to use. I used some finely chopped onions, green bell pepper, jalapenos, and spring onion greens. You may also use cabbage, shredded carrot, bean sprouts, cucumber, or some sauteed mushrooms. Just go wild!
- Arrange the lettuce leaves on a platter. Place the vegetables one after the other, in this case, onions, bell peppers, jalapenos, spring onion greens.
- Spoon some shredded chicken.
- Add a generous amount of dressing.
- Wrap and eat! Yum!
You may thank me later! 🙂
Do You Have a Vegetarian Alternative?
Yup. How about adding some roasted cauliflower or paneer (cottage cheese)? Mushrooms and sweet corn works too.
Asian Lettuce Wraps Recipe
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Asian Lettuce Wraps With Peanut Butter Sauce
- Total Time: 10 minutes
- Yield: Serves 4
Description
Asian Lettuce Wraps is a healthy and easy lunch option with the goodness of fresh vegetables, shredded leftover rotisserie chicken, and a sweet and tangy peanut butter sauce.
Ingredients
- 7 Lettuce Leaves
- 1 cup Shredded Rotisserie Chicken
To Make Peanut Butter Dressing:
- 2 tbsp organic Peanut Butter (crunchy or smooth)
- 1 tbsp Honey
- A dash of Vinegar
- 1 tbsp Olive oil
- ½ tsp Sriracha sauce
- 1 tsp Soy sauce
- A pinch of Black pepper, crushed
- ½ tsp Garlic, minced
- A pinch of Salt
Veggies
- ½ cup Onion, finely sliced
- ¼ cup Green Bell peppers, finely chopped
- ¼ cup Spring Onion Greens, chopped
- ¼ cup Pickled Jalapenos
Instructions
- To make the Peanut Butter sauce, mix together organic peanut butter ( I used the crunchy variety), honey, vinegar, olive oil, sriracha sauce, soy sauce, pepper, minced garlic, and salt.
- To assemble the lettuce wraps, first, shred the leftover rotisserie chicken and keep aside.
- Gather all the vegetables you want to use. I used some finely chopped onions, green bell pepper, jalapenos, and spring onion greens.
- Arrange the lettuce leaves on a platter. Place the vegetables one after the other onto the center of the lettuce leaf. In this case, onions, bell peppers, jalapenos, spring onion greens.
- Spoon some shredded chicken.
- Add a generous amount of dressing.
- Wrap and eat!
Notes
You may also use cabbage, shredded carrot, bean sprouts, cucumber, or some sauteed mushrooms.
If you do not have leftover chicken, cook a cup of minced/ground chicken in little oil. Season with black pepper and salt.
If you are using smooth peanut butter for the dressing, add some chopped roasted peanuts for the crunch element.
- Prep Time: 10 minutes
- Cook Time: 0 hours
- Category: Bachelor Recipes, Salads
- Cuisine: Thai
Nutrition
- Serving Size: 2 slices
Keywords: keto lettuce wraps, asian lettuce wraps
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