By now you should know that our recipes are more like suggestions on how to arrive at a good meal. There is always a lot of room for substitution. Should today's recipe be any different? We didn't think so either. This is perfect for spring, light and easy to prepare. It would make an excellent luncheon if you're into that kind of thing. Regardless, we hope you enjoy these lettuce wraps, no matter what source of protein you try them with. Also, about the photo, I'd like to note that while these are lettuce wraps in the photo, they took a small deviation from the recipe, so your final version may look a tad different, but will promise to be just as yummy.
Enjoy!
Lettuce Wraps
4 boneless, skinless chicken breasts (Tofu, shrimp, lean steak or pork tenderloin would make good substitutions)
Cooking spray
4 cups packaged coleslaw mix
2 bell peppers, thickly sliced
1⁄2 cup chopped, fresh cilantro
1⁄2 cup unsalted peanuts
12 Boston lettuce leaves
Sauce:
1⁄2 cup natural peanut butter
1⁄2 cup hoisin sauce
White wine or water
Garlic chili paste
Prepare chicken on grill or in a large, nonstick skillet sprayed with cooking spray. Chop cooked chicken into strips once fully cooked. Set aside.
Combine coleslaw, cilantro, bell peppers and peanuts; set aside.
To prepare the sauce, mix peanut butter, hoisin in a food processor. Add garlic chili paste to taste. Add white wine or water until the desired consistency is reached. Set aside.
Arrange 3 lettuce leaves on each plate, top with chicken, coleslaw mix and sauce.
Serves 4.
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