Vietnamese Flavored Chicken Salad Lettuce Wraps with Spicy Cucumbers

By • July 12, 2012 2 Comments

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Author Notes: I developed this recipe for my husband, who loves mayonnaise-based salad sandwiches, but would rather pass on the bread. The spicy cucumbers are an old family favorite summer snack that add extra crunch and spicyness to the wrap.Karen McCarthy


Serves 6

Vietnamese Flavored Chicken Salad Wraps

  • 3 cups Cooked shredded chicken
  • 1 cup Shredded carrots
  • 1/2 cup Sliced garlic scapes or scallions
  • 1/4 cup Chopped cilantro
  • 1 cup Mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon Fish Sauce
  • 1 1/2 tablespoons Lime juice
  • 6 Bibb Lettuce Leaves
  • Spicy cucumbers (recipe follows)
  1. Combine the chicken, carrots, garlic scapes or scallions, and cilantro in a bowl.
  2. Whisk together the mayonnaise, Sriracha, fish sauce and lime juice. Add to chicken and combine well. Serve the chicken salad in the lettuce leaves topped with the cucumbers.

Spicy Cucumbers

  • 1 Cucumber, peeled, split lengthwise and seeded
  • 1 teaspoon Salt
  • 1 tablespoon Lime juice
  • 1 tablespoon Soy sauce
  • 1 tablespoon Fish Sauce
  • 1 tablespoon Sugar
  • 1 1/2 teaspoons Sambal Olek
  1. Cut the cucumber into 1/2-inch thick slices. Toss with the salt and set aside for 1 hour. Drain the cucumbers in a colander, rinse well with cold water, and dry.
  2. Whisk together the lime juice, soy sauce, fish sauce, sugar, and sambal olek. Toss the sauce with the cucumbers and chill for at least 20 minutes.

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