18
MetroVanIndependent.com
August 2015
Food
ingredients
Chicken lettuce wraps.
Chicken Lettuce Wraps
EASY & DELICIOUS
By Tota Mendez
During my stay in Las Vegas, I
wandered down the strip and discovered
a Singaporean restaurant called PF Chang.
The appetizer I ordered was their Lettuce
Wrap and it was really delicious. So I
decided to see if I can make these wraps
as close to the real thing.
I couldn’t find any watercress so I
decided to use mushrooms and carrots
instead. The only downside is both
ingredients produce water and because I’m
using chicken thighs for this recipe instead
of chicken breasts or ground chicken, this
will help the thighs tenderize while reducing
the amount of water as it simmers. The
chicken meat came out tender and juicy.
I’m also going to show you how to make
the dipping sauce. It’s very easy and it
really compliments the wrap.
Be prepared to eat more than 3, or 4
or more. Just make sure you have lots of
paper napkins.
Love eating it messy!
Directions:
1. Make the Dipping Sauce first by
combining all ingredients in a pot. Let
it simmer in low heat until all flavours
Photo by Tota Mendez
are incorporated. Turn off heat after 20
minutes and set aside.
2. Heat oil in a wok over medium high
heat.
3. Add mushrooms and cook until all
water is absorbed. Add chicken thighs,
onions, garlic and carrots and cook.
Reduce excess water while it cooks.
This will help tenderize the meat.
Once the water is reduced, cook the
chicken until lightly browned. Season
with salt and pepper. Drain excess fat
if necessary.
4. Add hoisin sauce, soy sauce, rice wine
vinegar, ginger and Sriracha. Stir in
green onions until tender.
5. Spoon the meat in the center of a
lettuce leaf, roll or eat it like a Taco.
Enjoy!
Tota Mendez is a musician and avid food
lover originally from Manila, Philippines.
Her recipes are inspired from her days of
traveling all over the world which is mostly
Asian Cuisine.