Chopped Chicken Lettuce Wraps

Combine first 10 ingredients in medium bowl and fold in ingredients to blend well. (You can prepare 1/2 hour to 1 day ahead of time. Cover and refrigerate.)

To prepare the lettuce cups, using iceberg lettuce, remove the core (you can rap it against your counter briskly to loosen the core), rinse the head with cold water, and shake off the excess water.

Cut in half and separate the leaves. Pat the leaves dry with paper towels and hold for assembly. Can also use Boston lettuce leaves.

Heat both sesame oil and peanut or canola oil in heavy medium skillet or wok over medium-high heat. Add chicken mixture and sauté until chicken is cooked through, breaking up into small clumps with back of wooden spoon or spatula, about 4-5 minutes.

Serve immediately with your lettuce leaf cups. Place out small bowls of sliced green onions, finely shredded carrot, cilantro, and chopped roasted peanuts as garnishes if you wish (Delish without).

Scoop the chicken mixture onto the lettuce leaf; top with garnishes of choice and drizzle sauce of choice over mixture. Roll up filled lettuce leaf and eat!

The Sauces Really Add A Lot of Flavor:

Chile Paste Wrappin’ Sauce – with heat

1/2 Cup Soy Sauce

1/4 Cup Rice Vinegar

1 Tab. Chile Oil

1 Tab. Sugar (optional)

2 Green Onion, sliced or chopped

1 Tsp. Asian Chile Paste or Garlic Chile Paste or to taste

Combine first 5 ingredients, adding chili paste to taste. Adjust all seasonings to your individual taste. Serve with wraps.

Ginger Wrappin’ Sauce – without heat

1/2 Cup Soy Sauce

2 Tab. Dry Sherry

1 Tab. Rice Wine Vinegar

1 Tab. Asian Sesame Oil

1 Green Onion, sliced thinly

1 Tsp. Grated Fresh Ginger

1 Tab. Sugar (optional)

Combine above ingredients, adjusting seasoning to your taste. Serve with wraps.