December 10

Spicy Asian Chicken Lettuce Wraps


Serves 4


  •  2 boneless, skinless chicken breasts
  • 3 cups water
  • 1 tablespoon Kosher salt
  • 2 ½ ounces haricot vert, steamed and thinly sliced
  • 4 green onions, trimmed and cut in rings
  •  ¾ cup carrot shreds
  •  1 bunch fresh cilantro, stems removed and leaves finely chopped
  • 2 heads baby romaine or bibb lettuce, washed and leaves separated
  • Freshly ground black pepper
  • Lime wedges, for serving (optional)
  • Spicy Asian Dressing (recipe follows)


  1. Cut the chicken into bite sized pieces.
  2. In a saucepan over medium heat, bring the water to a gentle simmer, not a boil; add the salt and stir to dissolve.
  3. Add the chicken, reduce heat to medium-low, and gently poach the meat until it is opaque and no longer pink at the center when cut, about 10 to 15 minutes.
  4. Transfer the chicken to a cutting board to let cool.
  5. In a large bowl, combine the chicken, haricots, scallions, carrots, and cilantro. Toss with most of the dressing, reserving about 1 ounce for finishing.
  6. Taste and adjust seasoning to your liking.
  7. Arrange the lettuce leaves on a platter. Divide the chicken among the leaves and drizzle reserved dressing over all wraps. Pass the lime wedges, if desired.

Spicy Asian Dressing
Makes about 4 ounces


  • 1 tablespoon spicy chile paste (or to your taste)
  • 1 teaspoon hot mustard
  • 1 tablespoon soy sauce
  • 1 lime for juice and finely grated zest
  • 1 teaspoon black sesame seeds
  • 1 to 2 packets stevia (or your preferred non-caloric sweetener)
  • 2 tablespoons olive oil


  1.  In a small bowl whisk together all ingredients except the olive oil and let sit for a few minutes.
  2. In a slow steady stream, whisk in the olive oil, until the dressing is well emulsified.
  3. Taste and adjust seasonings with more chile, salt, or lime to your liking.

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