These Asian lettuce wraps were my favorite menu item at Chili’s until they discontinued them. The peanut dipping sauce tastes just like I remember it, and it’s brilliant with just 2 ingredients.
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Lettuce wraps are a healthy option for lunch or dinner. Vadim’s co-worker, Terah Clemons, shared this recipe with him and it is definitely a family favorite. We’ve made it several times; lunch for two, and even dinner for 8. Everyone loves it. We always eat it like we’re starving.
Try it and you’ll see exactly what I mean! It’s simple to prepare, especially if you have a mandolin to do the veggie slicing. The only thing that needs cooking is the chicken. Thank you Terah!
Ingredients for the Asian Lettuce Wraps:
2 boneless chicken breasts
1/2 cup Teriyaki marinade (Yoshibas or Lawry’s teriyaki w/ pineapple are good options)
1 head of Bib/Boston/Butter lettuce (it has many names)
2 carrots
1 bunch radishes
1 small jicama
1/2 bunch of cilantro
Ingredients for the peanut dipping sauce:
1 cup Newman’s Own low-fat ginger sesame dressing
2 heaping Tbsp creamy peanut butter
How to Make Chili’s Asian Lettuce Wraps:
1. Marinate the chicken breasts for 20 min in about 1/2 cup of teriyaki marinade. Than grill the chicken or saute in oil until cooked through. Set a side.
2. While chicken is still grilling, cut the carrots, jicama and radishes julienne-style (matchstick strips) Note: If I’m in a hurry, I grate the carrots and pulse the radishes in a food processor.
3. Cut off the bottom of the lettuce and separate the leaves; rinse and dry the lettuce (I use a salad spinner).
4. To make a dipping sauce, pour 1 cup of Newman’s Own dressing into a container with lid and add 2 heaping Tbsp of peanut butter. Cover and shake well until the consistency is smooth.
5. When the chicken rested for at least 5 minutes, slice it into strips. Than load everything onto a large platter and make it self-serve. To serve, place some chicken and vegetables on a lettuce leaf and add desired amount of peanut sauce.
Notes:
Jicama is a root vegetable that is a cross between an apple and a water chestnut. To me, it tastes like the skins of fresh garden peas. The bib lettuce and jicama are available at the grocery stores like Winco and Fred Meyer.
Chili’s Copycat Asian Lettuce Wraps
Ingredients
- 2 boneless chicken breasts
- 1/2 cup Teriyaki marinade, Yoshibas or Lawry’s teriyaki w/ pineapple are good options
- 1 Boston Lettuce, (head of Bib/Boston/Butter lettuce)
- 2 carrots
- 1 bunch radishes
- 1 jicama, (small)
- 1/2 bunch of cilantro
Dipping Sauce Ingredients:
- 1 cup low-fat ginger sesame dressing, (Newman's Own brand)
- 2 Tbsp creamy peanut butter, (heaping Tablespoons)
Instructions
- Marinate the chicken breasts for 20 min in about 1/2 cup of the marinade. Than grill the chicken or saute in oil until cooked through. Set a side.
- While chicken is still grilling, cut the carrots, jicama and radishes
- julienne-style (matchstick strips). Note: If I’m in a hurry, I grate the carrots and pulse the radishes in a food processor.
- Cut off the bottom of the lettuce and separate the leaves; rinse and dry the lettuce (I use a
- salad spinner).
- To make a dipping sauce, pour 1 cup of Newman’s Own dressing into a container with lid and add 2 heaping Tbsp of peanut butter. Cover and shake well until the consistency is smooth.
- When the chicken rested for at least 5 minutes, slice it into strips. Than load everything onto a large platter and make it self-serve. To serve, place some chicken and vegetables on a lettuce leaf and add desired amount of peanut sauce.
Enjoy!
Notes
The bib lettuce and jicama are now available at Winco and at FredMeyer.
Nutrition Per Serving
