I am always on the search for new recipes for lettuce wraps. The October edition of Cusine at Home magazine had an O.K. one I tried out this week. Instead of making actual lettuce wraps I made a salad which keeps me from wilting left ove lettuce because I don't use it all.
I liked this salad well enough, but the peanut sauce was ultimately lacking. The recipe definitely called for too much peanut butter. I would have liked it to have some vinegar and more oil...runnier and more flavorful. However, give it a shot and let me know your thoughts.
Thai Chicken Salad Lettuce Wraps
3 Tbsp natural creamy peanut butter
2 Tbsp low-sodium soy sauce
2 garlic cloves, minced and ground into a paste
1 Tbsp freash lime juice
1 Tbsp water
1 Tbsp honey
1 tsp fish sauce - which I left out because fish sauce is straight up barf!
1 tsp Sriracha sauce - definitely could have used more if you like spicy
For the Chickn Salad
6 oz. cooked boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli slaw
2 Tbsp peanuts
8 large Bibb lettuce leaves - I served over a spring salad mix
Whisk together peanut butter, soy sauce, garlic, lime juice, water, honey, fish sauce, and Sraracha for the sauce in a small bowl. Toss chicken, slaw mix and peanuts with peanut sauce; chill covered until needed. To searve, divide salad among lettuce leaves.