These fresh and pretty wraps fuse three different Asian influences: Chinese stir-fry, Japanese ingredients, and a Vietnamese dipping sauce.
Ingredients
Makes 18
Dipping sauce
Wraps
For dipping sauce:
Step 1
Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes. Place toasted sesame seeds in small bowl; cool. Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
For wraps:
Step 2
Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside. (Dipping sauce and stir-fry sauce can be made 1 day ahead. Cover separately and refrigerate.)
Step 3
Place chicken slices in medium bowl; sprinkle with salt and pepper. Add cornstarch and toss to coat. Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat. Add chicken slices and sauté until cooked through, about 4 minutes. Using slotted spoon, transfer chicken slices to bowl. Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet. Add sliced red onion, red bell pepper strips, and carrot strips; sauté 2 minutes. Add both cabbages and bean sprouts; sauté until vegetables are crisp-tender, about 2 minutes. Return chicken slices to skillet. Add stir-fry sauce and toss to coat. Season stir-fry mixture to taste with salt and pepper. Transfer mixture to strainer set over bowl to drain.
Step 4
Arrange romaine lettuce leaves on serving platter. Divide stir-fry mixture among leaves. Sprinkle with chopped green onions and serve, passing dipping sauce separately.
Step 5
*Unseasoned rice vinegar andmirin(sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.
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Reviews (12)
Back to TopThere's a bit of prep involved, and a pretty long ingredient list, but we loved these and I will make them again for sure!
kellyjeanne
Washington, D.C.
2/23/2012
Sauce only: We only used the dipping sauce. I made only 1/4 of the sauce for our family and made lettuce wraps with leftover chicken stew. It was an easy and delicious way to enhance leftovers.
christinefromca
1/4/2011
I made this recipe with tuna instead of chicken for my pesca-vegetarian friends. It's great! I can do without the sauce personally, but my friends liked it. Go with low-sodium soy sauce, and you can probably cut it a little unless you like salty...
Anonymous
Newark, DE
7/3/2006
We all loved this recipe in our family. I made sure to liberally salt and pepper the chicken. We shall definitely make this recipe again.
susiedartford
Seattle, WA
6/24/2005
Made this dish for friends when it came out in the Bon Appetite Jan issue--the loved it and so did I. It took some time to cut veggies and set up for stir-fry... but was worth the trouble. P.S. not great for leftovers, it gets soggy.
hariett4
NYC
2/3/2005
如果我可以率这个消极的,我会。这是so BLAND, especially for all the work involved. Its like chop suey - bland, bland, bland! This is the first recipe from this site that I have been disappointed in. There are much better lettuce wrap recipes out there (with much less chopping).
Anonymous
Rancho P.V., California
3/1/2004
I made this for an asian themed dinner party and it was a success. Several people made comments about how good it was. At the last minute I could not find sake so I ommited it. No one could tell that anything was missing. I read the review about the red cabbage bleeding and coloring the entire dish so I soaked the cabbage in water for about 30 min. before cooking and it turned out fine. I also only used red cabbage. I will make this again.
Rue
Oklahoma
2/15/2004
I thought this recipe was great. I used it as an appetizer for a holiday party, and everyone raved about it. I used baby boston leaf lettuce which was easy to roll and just the right size.
Anonymous
Stillwater, MN
2/6/2004
the dipping sauce was a bit salty for my taste...
Anonymous
2/3/2004
This recipe just didn't have the taste punch for all of the work involved. It was a little watery and very mild. And the romaine leaves were difficult to use. I've made similar recipes using tofu, ground beef, and butter lettuce leaves that were much better.
Anonymous
West Salem, Ohio
2/3/2004
When this issue of Bon Apetit arrived I couldn't wait to try this recipe and the sausage dumpling recipe. After hours laboring in the kitchen, these recipes were a huge disappointment. The flavors didn't work well together, the red cabbage turned everything pink, and the filling just didn't work well in the romaine.
Anonymous
Grand Rapids, MI
1/27/2004
Don't let the number of servings fool you, it's all relative to the size of the lettuce leaf and how much you put in. Excellent recipe. For a lower fat version omit oil for vegetables and use non-stick spray in a non-stick pan. A definite recipe box keeper
Anonymous
Oak Harbor, WA
1/23/2004
