Okay. Technically, you're supposed to wrap these up like a burrito and eat them. But we've never had any luck making a lettuce leaf behave like a tortilla. Even lettuce wraps we've tried at Asian-fusion restaurants end up losing most of the filling. We call them "wraps", yes. But they're more like, oh, salads. That should be eaten with a fork.
Still, the flavor is rich, suffused with ginger, sesame oil and honey. And if you buy precooked chicken from your grocery store's deli, these "wraps" are ready in about 20 minutes.
Rating: Truly 1/2 assed (Simple, but not ridiculously so)
Here's what you need and how you do it
2 chicken breasts, cooked and shredded
3 to 4 ounces rice sticks (found in the asian section of your supermarket, they look like flat, white spaghetti and usually come in a cellophane bag)
Several large lettuce leaves (Boston, Romaine or Red Leaf), washed
1/4 cup cilantro, chopped
3 green onions, chopped
1 can water chestnuts (optional)
4 Tablespoons sesame oil
2 Tablespoons cooking sherry
3 Tablespoons soy sauce
4 Tablespoons honey
2 teaspoons fresh ginger, minced
Whisk all sauce ingredients together.
Heat several cups of water to boiling in sauce pan. Turn off heat and add rice sticks. Leave to soften while you shred the chicken.
Lay a lettuce leaf on each plate. Fill with chicken, rice sticks, cilantro, green onions and water chestnuts.
Drizzle sauce over the top or pour into individual bowls for dipping. (We drizzle and place small bowls on each plate in case anyone wants extra.
For a printable version of this recipe, click here.