Asian Chicken Lettuce Wraps

Ernie and Kristen served this up at their San Bernardo home and then passed along the recipe.

Serves 4


  • 4 boneless, skinless chicken breasts

  • 1 t sesame oil

  • 1 t salt

  • 2 t canola oil

  • Fresh cilantro

  • Butter lettuce, to use as wraps

For the sauce:

  • ½ t crushed chili flakes

  • 1 green onion, finely chopped

  • 1 T ginger, finely chopped

  • 1 T tahini

  • 1 T rice vinegar

  • 1 T tamari or soy sauce

  • 1 t sugar

** Feel free to double this amount of sauce. I like this sauce in moderation, but am told that it's way better with twice the amount of sauce. At the very least, make double the first time and add it to the shredded chicken slowly to determine how much you like.


Rinse chicken breasts and pat dry.

Fill a covered pot with steamer insert with 2-3 inches of water and bring to a boil.

Rub chicken with sesame oil and salt and steam for about 15 minutes or until fully cooked.

Reserve and allow to cool to room temperature.

Meanwhile in a small skillet sauté the green onion, ginger and chili flakes in canola oil.

Add the tahini, rice vinegar, tamari and sugar to the skillet and stir to combine.

Remove from heat and allow to cool.

Shred the chicken into bite-sized pieces and toss with dressing and chopped fresh cilantro.

Serve at room temperature with lettuce leaves, allowing individuals to wrap their own.