Summer

Asian-Inspired Chicken Lettuce Wraps with Slaw

June 18, 2015
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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