There are many many recipes for Asian style chicken and lettuce wraps. My inspiration for this came from an article in the Winston Salem Journal recently. https://www.journalnow.com/home_food/lettuce-wraps-are-the-perfect-low-carb-vehicle-for-chicken/article_810d4239-7706-5602-8175-78be310d1607.html
Wraps are among the most versatile of food forms. They are often easy to put together and the filling possibilities are endless. One of the things I like most about something like this is that one does not have to be a slave to the recipe. There’s lots of room for creativity. These wraps are also frugal because you can use what is on hand and substitute ingredients according to your own preferences and what you may need to finish.
I have an aversion to running to the store for one or two ingredients. It’s preferable to try to be creative and find a substitute for the missing ingredients. Sometimes, that is not possible, the recipe would be ruined. But, in other cases, it is just fine. For this recipe, I was missing a couple of items, so I found some creative solutions. The food was delicious, and that is what we value the most.
In a small amount of oil, I sauteed the chicken until it was done. Then I added chopped scallions, diced water chestnuts, dried basil, juice of one lime, the grated rind of one lime; 2-3 T. of black bean sauce (instead of fish sauce called for in the recipe since I’m allergic to shellfish and wasn’t completely sure I could eat fish sauce safely;) soy sauce to taste and probably 1 T. of crushed red peppers. I also stirred in one large spoonful of crunchy peanut butter, as I didn’t have the peanuts on hand called for by the recipe. I also added a little bit of blush wine. I’m not really a fan of blush wine, but we had a bottle open and it seemed a good way to add a hint of sweetness and a touch of wine flavor. You could add chopped celery, cilantro, garlic. It would all be good. I just stirred in the seasonings and cooked until it was done. I served it with cooked brown rice and lettuce leaves. Delish!!!
I will say that you pretty much need to have bibb or buttercrunch lettuce on hand if you are going to wrap the chicken mix in the lettuce. Of course, it was really quite good just along side the rice. For what we had leftover, I reheated the chicken mixture and the rice and made a salad with the rest of my romaine and some other salad veggies which is what I had on hand when I made the dish. Not exactly the same effect, but it was good, quick, and tasty.