Asian inspired lettuce wrap with green beans. Asian Chicken Lettuce Wraps (better than P. I know that's a pretty bold claim…Asian Chicken Lettuce Wraps you can make at home that are better than the beloved dish from P. It may be bold, but it's true!
Heat a large skillet over medium-high heat. Drain and discard grease; transfer beef to a bowl. Lay out the lettuce leaves and place chicken inside and roll up. You can have Asian inspired lettuce wrap with green beans using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Asian inspired lettuce wrap with green beans
- Prepare 2 of chicken breasts.
- It’s 1 head of lettuce (any lettuce with large leaves will work).
- You need 2 cans of green beans (I used fresh).
- You need 2 tablespoons of red curry paste.
- You need 1/2 of onion.
- You need 1 teaspoon of fresh garlic.
- You need 1 tablespoon of butter.
- It’s 2 tablespoons of soy sauce.
- You need to taste of Salt and pepper.
Optional- add rice into the wraps, I used the Knorr rice sides Asian BBQ and it was delicious. Lettuce wraps are a simple lunch idea for those of us staying away from bread and grain. This Asian chicken lettuce wrap recipe is full of flavor and only takes a few minutes to throw together. How to Make Healthy Asian Chicken.
Asian inspired lettuce wrap with green beans instructions
- To make sauce- 4 tablespoons soy sauce, 2 tablespoon honey, 1 tablespoon peanut butter, 1 tablespoon sweet chili sauce, 1 teaspoon garlic powder, 1 teaspoon ginger..
- Coat chicken breasts in 1 tablespoon curry paste. Cook the chicken and onion together until done and shred the chicken completely..
- Toss chicken in sauce until coated..
- Sautee green beans in the other 1 tablespoon red curry paste, salt and pepper, soy sauce and butter until cooked through..
- Lay out the lettuce leaves and place chicken inside and roll up..
- Optional- add rice into the wraps, I used the Knorr rice sides Asian BBQ and it was delicious. Can also make white rice, add ginger and soy sauce to get a similar taste..
Many Asian-inspired recipes call for a lot of sugar or other ingredients that I like to stay away from. If using iceberg lettuce: fill a large bowl with cold water. Place the head of lettuce on a cutting board; cut off the stem, then cut around the inner core of the lettuce and remove (do not cut all the way through the lettuce; just deep enough to remove the core). I love the rich, slightly salty, slightly sweet, slightly sour blend of flavors here. And I'll never get enough of that crunch.