Lemongrass Chicken Lettuce Wraps
These are great served with carrot jicama slaw or pickled carrots. I often serve these family-style with toppings and lettuce in little bowls so everyone can assemble their own wraps.
10 chicken thighs
2 stalks lemongrass or ¼ cup dried lemongrass
Large handful kaffir lime leaves or zest of 3 limes
- 1 tablespoon fish sauce or coconut aminos
- 1 shallot chopped into rough pieces
- ¼ cup olive oil
- 1 tablespoon Sriracha or chili paste
1 head butter lettuce
- 1 cup cherry tomatoes, quartered
- 3 green onions, thinly sliced
Cucumbers, sliced and tossed with rice vinegar and a pinch of sugar
- Carrot and jicama slaw or pickled carrots
- Lime slices
Marinate chicken thighs for a minimum of
2 hours or overnight.
Wipe excess marinade off chicken and cook in large, well-oiled skillet for 4 minutes on each side or until thighs are cooked through. Let cooked chicken rest for 5 minutes and slice thinly. Chicken can also be grilled over medium-high heat until cooked through.
To assemble, place a few slices of chicken on lettuce and top with vegetables and slaw.
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