Recipe: Thai Glazed Chicken Lettuce Wraps

Lettuce leaves filled with strips of chicken breast, pepper, cabbage and carrot in a ginger-garlic glaze.


1 lb(s) thin cut chicken breast meat, available packaged in meat case of market

Grill seasoning (recommended: Montreal Seasoning by McCormick)

2 Tbsp vegetable oil, 2 turns pan

2 Tbsp minced ginger root

4 cloves garlic, minced

1 large red bell pepper, seeded and very thinly sliced

1 cup packaged shredded cabbage and carrot mix

3 scallions, chopped on an angle

½ cup plum sauce

2 cups basil leaves, loosely packed

1 Tbsp fish sauce

½ head iceberg lettuce, cut into half again

½ seedless cucumber, chopped


- Thinly slice the chicken into strips and sprinkle with grill seasoning.

- Heat a large skillet to screaming hot. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Recipe courtesy of Food Network Canada