Thai Chicken Lettuce Wraps
Chicken, carrot, red pepper and onion mixed with sweet and spicy Thai vinaigrette in lettuce wraps
|
|
Thai Chicken Lettuce Wraps
Chicken, carrot, red pepper and onion mixed with sweet and spicy Thai vinaigrette in lettuce wraps
|
| Servings |
| 6 |
|
|
Ingredients
Wraps
- 1/2lb boneless skinless chicken thighs
- 2Tbsp carrottrimmed, shredded
- 2Tbsp red pepperseeded, cut into quarters, sliced crosswise
- 1Tbsp yellow oniontrimmed, minced
- 1/4tsp lemon zestgrated
- 6ea romaine lettucewhole leaves
Thai Vinaigrette
- 3Tbsp lime juice
- 2Tbsp fish sauce
- 2Tbsp extra fine granulated sugar
- 1 1/2tsp sriracha chili sauce
- 1/2Tbsp green onion (scallions)trimmed, sliced
- 1/2Tbsp gingerrootpeeled, minced
- 1/2Tbsp cilantrochopped
Instructions
- Preheat convection oven to 350 F.
- On sheet pan coated with cooking spray, place chicken in single layer. Coat chicken with cooking spray.
- Bake until internal temperature reaches 165 F and juices run clear, 10 to 12 minutes. Cool. Slice 1/4″.
- For vinaigrette, combine all ingredients in a blender. Blend until smooth.
- Add 2 Tbsp of vinaigrette to chicken and toss to coat. Cover. Refrigerate until well chilled. Store leftover dressing in refrigerator.
- Add carrot, red pepper, onion and lemon zest to chicken. Toss to mix.
- For 1 lettuce wrap, place 1/4 cup of chicken-vegetable mix in the center of 1 whole leaf.