Thai Lettuce Wraps

 

So if you couldn't already tell we have been quite busy this summer. This last week Rebekah had a chance to make Thai Lettuce Wraps and they were delicious. Perhaps it is the complementary combinations of hot and cold, sweet and sour, crunchy and smooth that makes TLW's so tasty. Maybe it is the savory pop of the lettuce as you bite in to its ambrosial innards that ensures TLW's place on the podium of goodness. Whatever it is, you must try them; they are even easy to make.

To prepare, marinate some chicken in a mixture of Newman's own Sesame Ginger salad dressing and teriyaki sauce. Just before starting, grate some carrots and make sure you have lettuce leaves and bean sprouts ready but chilled (you want to eat the chicken while it is hot, but you don't want your lettuce to wilt).

Start cooking rice. Chop up the chicken and cook with chopped red peppers in a hot skillet adding more teriyaki and Sesame Ginger as needed. Oh, also add Thai seasoning if you have it.

In another pan add garlic, Sesame Ginger, soy sauce, hot chili sauce, teriyaki, peanut butter (chunky, or superchunk), and sugar. Bring to a boil and stir around until it is consistent (this is the sauce for the top).

Construct your wraps with lettuce first then filling that with rice, chicken, carrots, bean sprouts, and finally sauce. Be careful not to overfill! Most people recommend Boston lettuce and it would probably work better then the Romaine lettuce that we used as they are broader leaves.

Oh and don't let your cat too close to it, you know where those paws have been.