Crunchy lettuce wraps

Difficulty 2/5

What’s not to love about lettuce wrap? It’s carb free, crunchy, fresh, and reaaaally tasty.I’ve done different versions of lettuce wraps through the years and this one is definitely my absolute favourite, so I’m sharing it with you! I do some pickled sweet cucumbers to go with it, it’s a nice surprise in the bite adding some extra freshness and sweetness. I fed some friends with this and there was absolutely nothing left and they all took a nap afterwards, so I call that “I think they liked it” LOL. Here it goes, hope you nap to it too 🙂

Portions: 4

– 2 iceberg lettuces, leaves pulled apart carefully (you DO NOT want holes in them!) and washed
– 20ml veg oil
– 4 chicken breasts, cut into large squares (small squares overcook!)
– 20ml sesame oil
– 1 red bell pepper
– 1 green bell pepper
– 1 white onion
– 4 garlic cloves, cut tiny tiny
– 1 tsp grated ginger
– 50ml white vinegar
– 50g cashews
– 50g peanuts
– 250ml soy sauce
– chilli flakes (optional for garnish)
– spring onions (optional for garnish)

– 1 cucumber
– 200g sugar
– 150ml white vinegar
– 500ml water

1. We’ll start with the cucumber so it has time to pickle. Cut the cucumber along in 4 parts and remove the seeds using a spoon. Then cut thin 2mm slices
2. Mix the sugar, vinegar and water to dissolve the sugar, add the cucumber slices and let soak in it for at least 1 hour. Then just take them off the water, let drip and serve.
3. Cut the white onions in small squares (not super tiny though), pepper in 2cm cubes (we want them chunky), grate your ginger, chop your garlic really small, toast your sesame seeds, cashews and peanuts.

4. Seal the chicken dice in the vegetable oil. Do them in batches so they don’t boil to death but get some colour on them. Remove from the pan and reserve on one side. If there’s anything stuck to the pan, add some water while hot, scrape it off and save that, it’s full of flavour!

5. In the same pan, add some more vegetable oil and sesame oil and cook the onion. Once translucent, add the garlic and ginger and cook.
6. Add the peppers and let them cook only halfway through. Add the vinegar and let it evaporate. Then add the nuts, sesame seeds and soy sauce. Cook until the liquid turns thicker; this is when you can add that liquid you have from the chicken.

IMG_8850IMG_88527. Add the chicken and let it finish to cook in the liquid, it should take about 5min. That’s it!!

Wrap this goodness in lettuce and nom away!


Published by

Chef Lorena

Hello! My name is Lorena Salinas and I’m a chef. I absolutely love to cook and eat. Discovering new techniques, styles and ways to apply it to things that I already know gets me really excited. I really look forward to seeing people cook my recipes or even make them better than I originally did. Welcome to my food world! For info and collaborations e-mail

2 thoughts on “Crunchy lettuce wraps”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s