Thai Chicken Salad Lettuce Wraps

posted by 4 years ago


1 tsp. Toasted Sesame Oil

¼ c. vegetable oil

¼ c. NAKANO Seasoned Rice Vinegar

2 Tbs. fresh squeezed lime juice

1 Tbs. KIKKOMAN Gluten-free Soy Sauce

1 Tbs. dark brown sugar

2 Tbs. smooth peanut butter

1 inch Fresh Ginger, peeled & chopped

1 large clove garlic, peeled & chopped

1 tsp. red pepper flakes

2 Tbs. mayonnaise

? c. fresh cilantro leaves, chopped & divided into thirds


½ c. green onion, chopped

½ c. carrots, shredded

1 red bell pepper, chopped

1½ c. bean sprouts

1½ c. peanuts, chopped (optional)

1 large head iceberg lettuce


Put first 11 ingredients into a blender or food processor. Blend or pulse until smooth. Add 1/3 of the chopped cilantro and pulse only slightly to evenly distribute the cilantro in the dressing. Transfer the dressing to a small mixing bowl and set aside. (Cover and refrigerate the dressing if making ahead). Meanwhile, place the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, 3/4 c. peanuts and another third of the cilantro. Add the dressing and toss gently to coat evenly. Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf. To serve, mound 2-3 heaping Tbs. of the chicken salad mixture onto a lettuce cup. Fold the cup over "taco" style and enjoy!
*Serve with Snikiddy® Baked Fries-Sea Salt as a side, if desired. (Serves: 6)

tags:  thai chicken salad lettuce wraps, wraps, lettuce wraps, snikiddy, chicken
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