Spicy Chicken Lettuce Wraps

  • Yield: 8 servings


2-- heads iceberg lettuce
2pounds chicken, chunked
3cloves garlic, crushed
2tablespoons red jalapeno jelly
1tablespoon olive oil
1teaspoon ginger root, peeled and grated
1teaspoon McCormick's Hot Shot Red Pepper Blend
1/2teaspoon sea salt
1small cucumber, peeled and diced
1cup cashew pieces
1/2cup coconut flakes
1/2cup carrots, shredded
1tablespoon cilantro, chopped
11ounces mandarin orange slices
2-- limes, juiced
1/3cup rice vinegar
3tablespoons sesame oil
1tablespoon soy sauce


Pull full leaves from head of lettuce and wash. Allow to dry while cooking filling.

In medium skillet, saute' chicken, garlic, jalapeno jelly, ginger, pepper blend, and salt in oil. Remove from heat after 5-6 minutes or when chicken is white throughout and allow to cool.

In large mixing bowl, combine cucumber, cashews, coconut flakes, carrots, and cilantro. Set aside.

In small serving bowl, mix lime juice, rice vinegar, and sesame oil. Set aside.

Place chicken chunks in food processor a few chunks at a time until all chicken is ground. Fold chicken into cucumber mixture with approximately 1/4 of lime juice mixture.

Mix soy sauce in to remaining lime juice mixture and serve as dressing for wraps.
Place filling in lettuce leaf and garnish with 2-3 mandarin orange slices.
Serves 8.