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Mini Chicken Lettuce Wraps

Mini Chicken Lettuce Wraps

Body+Soul, 2008 http://www.marthastewart.com/130799/mini-chicken-lettuce-wraps
4
Rated
80100(3)3
  • Yield Makes 24 pieces
    Serves 8

Ingredients

    • 2 tablespoons rice vinegar
    • 1 tablespoon sugar
    • Coarse salt and ground pepper
    • 1 medium carrot, cut into matchsticks
    • 1/2 green mango, peeled and cut into matchsticks
    • 1 tablespoon vegetable oil, plus more for grill grates
    • 2 tablespoons fresh lime juice
    • 1 tablespoon minced peeled fresh ginger
    • 3 thin chicken cutlets (about 3 ounces each)
    • 24 small leaves Bibb lettuce, from about 3 heads (3 ounces each)
    • 1/4 cup fresh cilantro leaves

Directions

  1. In a medium bowl, stir vinegar, sugar, and 1 teaspoon salt until sugar is dissolved. Add carrot and mango; toss to combine. Let stand at room temperature, tossing occasionally, at least 30 minutes, or refrigerate up to a day.
  2. Heat grill or grill pan to high; lightly oil grates. In a shallow dish, combine lime juice, ginger, and oil; season with salt and pepper. Add chicken and let marinate for no more than 5 minutes. Grill chicken until browned and opaque throughout, 1 to 3 minutes per side; transfer to a plate to cool.
  3. Thinly slice chicken; toss with carrot mixture. Divide mixture among lettuce leaves; drizzle with juice from carrots and sprinkle with cilantro.

Cook's Note

If you can‚'t locate a green (unripe) mango, pick a firm one. To store, refrigerate carrot and mango mixture, grilled chicken (unsliced), and cleaned lettuce leaves, separately, up to a day.

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