This little recipe is one of those treasures that everybody asks
for after they have tasted it. These are so good, they are
perfect for any shower or gathering. The individual servings
are so fun to just pick up and eat. The sweet, butter leaf
lettuce leaves are the perfect shape to fill with this delicious
mix of crunchy celery, savory chicken, and oven roasted nuts.
Served with a simple soup or freshly baked bread, this is going
to a favorite of your family & friends. Enjoy!
Szechwan Chicken Lettuce Wraps
1 c. almonds, chopped
½ tsp. sesame oil
3 c. chicken, cooked
1 tsp. soy sauce
¼ tsp. coarse black pepper
1/3 c. sugar
3 celery stalks
½ tsp. kosher salt
2 green onions
3 heads butter leaf lettuce
½ c rice vinegar
Preheat oven to 350°. Spread chopped almonds on jelly roll pan and bake in oven for 8 to 10 minutes and set aside. Chop cooked chicken into bite-size pieces. Season with pepper. Chop celery stalks and green onions.
Fold oven roasted almonds, chicken, celery and onions together. In a separate bowl, combine rice vinegar, sesame oil, soy sauce, sugar and salt. Pour over chicken and mix together for a tuna salad like consistency. Separate lettuce leaves in sections, creating cup shapes. Fill with chicken salad. Place filled lettuce cups on serving tray close together to help keep cup shape. Chill.
When ready to serve, drizzle with Szechwan Dressing, enjoy!
1 c. rice vinegar
½ tsp. crushed red peppers
½ c. vegetable oil
1/3 c. peanut butter
1 tsp. sesame oil
½ c. sugar
In a blender mix vinegar, oils, sugar, red pepper and peanut butter. Chill before
serving with lettuce cups.