Lettuce wraps are so versatile and you can use any variation of fish, meat or veggies. For these I used shredded chicken, julienned cucumber, and carrot. To add a huge punch of flavor I drizzled with a ginger almond butter dipping sauce. These are so tasty and they don’t look too shabby either.
Boston lettuce leaves
Cooked chicken, shredded
1 Carrot, julienned
1/3 English cucumber, julienned
A few cilantro leaves
For the Almond Butter dipping sauce:
1 Tbsp finely grated ginger (I recommend using a microplane)
1 clove of finely grated garlic (again, I recommend a microplane)
2 Tbsp rice vinegar
2 Tbsp soy sauce
1 Tbsp Almond butter
1 Tbsp water
1/2 Tsp toasted sesame oil
Pinch of red chili flakes (optional)
First make the dressing so all of the flavors have time to blend together. Add all ingredients for the almond butter dipping sauce to a jar with a lid and when lid is firmly tightened shake to incorporate all ingredients.
Next assemble the lettuce wraps: on one lettuce wrap add the carrots and cucumber then shredded chicken. Drizzle with the dipping sauce and finish by topping with fresh cilantro leaves.