Satay Lettuce Wraps Recipes

CHICKEN SATAY LETTUCE WRAPS

Steps:

• For the chicken: In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.
• Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.
• When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly.
• Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.
• Remove from heat and then remove skewers when cooled slightly.
• To assemble Wraps: Take a lettuce cup, place 1-2 pieces of chicken satay in center. Top with a bit of each veg and a bit of noodles.
• Top with your choice of sauce. I like to make extra peanut sauce to pure over mine. Or try dumpling dipping sauce, or even plum sauce!
• Enjoy!

SATAY LETTUCE WRAPS

Steps:

• To make the sauce:
• In a small bowl or medium jar, whisk or shake together the sauce ingredients until well combined. Set aside.
• To make the filling:
• In a large nonstick skillet over medium-high heat, cook the meat until browned and no longer pink, 5 to 10 minutes. Add the vegetables and the sauce mixture and cook until the green onions and red peppers are softened and the meat has soaked up the mixture, about 5 minutes more. Remove the pan from the heat.
• Spoon about ⅓ cup of the filling into a lettuce leaf. Sprinkle with the cashews and sesame or hemp seeds and enjoy!