Grilled Chicken Lettuce Wraps With Sesame Miso Sauce Recipes

MISO-SESAME DRESSING

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• Preheat a grill to medium-high heat.
• Brush the chicken breasts with olive oil, and season with salt and pepper. Place the chicken on the grill and cook for 4 to 5 minutes, until golden and brown. Flip the chicken and continue cooking for 3 to 4 minutes on the other side.
• While the chicken is cooking, add the mango peach jam, soy sauce, lime juice, ginger, and jalapeno in a saucepan. Place the saucepan directly on the grill grates and let the glaze simmer 3 minutes so the flavors can marry together.
• Brush the glaze on the chicken breasts during their last minute of cooking. Remove the chicken to a cutting board when done and brush again with glaze.
• Shred the chicken with a fork, or dice with a knife.
• Place the chicken in lettuce cups together on a platter. Sprinkle with green onions. Serve with Smoky Corn Salsa.
• Preheat a grill to medium heat.
• Rub the corn with canola oil, and season with salt and pepper. Grill or broil the corn ears for 7 minutes or until the ears are lightly browned. Remove corn from the grill and cool.
• With your knife, slice the corn kernels from the cob and add to a bowl.
• Add the tomatoes, onion, cilantro, jalapeno pepper, garlic, and lime juice and toss well. Season the salsa with salt and pepper, to taste.

CRISPY MISO MUSHROOM LETTUCE WRAPS

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat, swirling to coat, until the oil is about to smoke. Add half of the mushrooms in a single layer and let them cook, undisturbed, for 2 minutes. Continue to cook, stirring occasionally, until crispy, about 8 minutes. Season with salt and pepper.
• Meanwhile, combine the butter with the miso and brown sugar in a small bowl and mash until well mixed.
• Add half of the miso butter to the skillet, toss to coat the mushrooms and cook until the butter is bubbling and starting to brown and the mushrooms are glistening, 1 to 2 minutes. Add 1 tablespoon vinegar and scrape up the browned bits from the bottom of the skillet. Add half of the water chestnuts and cook, stirring, until warmed through, 1 to 2 minutes. Transfer to a serving bowl and keep warm.
• Wipe out the skillet and repeat the cooking process with the remaining 2 tablespoons olive oil, mushrooms, miso butter, 1 tablespoon vinegar and water chestnuts. Transfer to the serving bowl and keep warm.
• Slice the carrot into 2- to 3-inch lengths. Slice off the rounded sides from the carrots and discard. Cut the carrots into 1/8-inch-thick planks, lay them flat and slice into thin matchsticks. Slice off and discard the rounded sides from the radish and apple then cut into matchsticks. Toss the apples with the lime or lemon juice in a small bowl.
• Place the bowl of crispy mushrooms on a cutting board or tray. Arrange the lettuce, carrot, radish, apple, mint, cilantro and limes around the bowl. Serve with Sriracha or plum sauce and let guests make their own lettuce wraps at the table.

GRILLED CHICKEN LETTUCE WRAPS

Steps:

• For the topping: Add the artichoke hearts, red onion, diced tomato, lemon juice, olive oil and a pinch of salt and pepper to a medium bowl. Toss to combine and set aside.
• For the filling: In a separate large bowl, mix the olive oil, rosemary, red pepper flakes, garlic, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken and toss to combine and coat the chicken.
• Preheat a grill or grill pan over medium heat. When hot, add the chicken to the grill, cook until well marked and golden, 3 to 4 minutes per side. Remove to a cutting board and let rest for 5 minutes. Chop into small pieces and add the chicken pieces to a serving bowl.
• Lay out the bowl of chicken, the topping, the lettuce leaves, cheese, balsamic glaze, pesto and basil on a platter or board and have everyone build their own wraps.
• To make a wrap, take one of the butter lettuce leaves and fill with some of the grilled chicken. Add a teaspoon of prepared pesto, then spoon some of the tomato and artichoke topping onto the chicken. Drizzle over the balsamic glaze, sprinkle on the Romano cheese and garnish with fresh basil.

GRILLED JAPANESE EGGPLANT WITH CITRUS MISO SAUCE

Steps:

• Combine all ingredients except eggplant and salt and pepper in a saucepan and bring to a simmer. Let cool. Preheat grill. Season eggplant with salt and pepper to taste and brush with miso sauce. Grill for 3 to 4 minutes on each side, basting with marinade.