Summer

Asian-Inspired Chicken Lettuce Wraps with Slaw

June 18, 2015
3 Ratings
Photo by Alpha Smoot
Author Notes

To me, vinegar slaw is better than creamy slaw every day of the week and twice on Sundays, so this Asian-inspired version is right up my alley. Piled onto a bed of super flavorful chicken and wrapped in a bright green lettuce leaf, the slaw is almost enough to make you forget that tacos exist. Almost. —Kendra Vaculin

  • Serves 4
Ingredients
  • For chicken:
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 whole roast chicken, store-bought or homemade, with the meat separated and cubed
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon Hoisin sauce
  • 1 teaspoon sugar
  • 1/2 cup chicken stock
  • For slaw and wraps:
  • 1 1/2 cups shredded carrot
  • 1 1/2 cups shredded purple cabbage
  • 2 teaspoons sesame oil
  • 2 teaspoons rice wine vinegar
  • fresh ground pepper
  • sesame seeds
  • 1 to 2 green onions, thinly sliced
  • 1 head butter lettuce, separated, washed, and dried, for serving
In This Recipe
Directions
  1. For chicken:
  2. In a saucepan over medium-low, heat the oil and the garlic. Once fragrant, add the chicken and stir.
  3. In a medium bowl, whisk together remaining ingredients. Pour over chicken, stirring to coat. Cook until liquid has evaporated slightly.
  1. For slaw and wraps:
  2. In a large bowl, dump carrot and cabbage. Drizzle with sesame oil, rice wine vinegar, pepper, and sesame seeds, and toss to coat. Top with green onions.
  3. To make wraps, pile a spoonful of chicken and then a spoonful of slaw onto a butter lettuce leaf. Wrap and eat like a taco burrito animal person.

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A fan of female driven comedies, a good beat, your hair today, and making foods for friends.