For serving
When it comes to filling up the lettuce wraps, the ingredients are fresh and colorful with different textures. I have taken the inspiration for these wraps from Vietnamese rice paper rolls but these are much more delicious and easy to assemble. It is pretty versatile with your choice of meat and veggies. But one thing that I wouldn’t change is the sauce. This makes for a great refreshing meal in the summer months. The funky-tasting and potent fish sauce is well-balanced with fresh lemon juice, garlic, salt, and sugar. This works as a perfect dressing for the lettuce wraps by adding a punch to the rather boring veggies.
Boneless chicken thigh Shallots – finely minced. Garlic– Fresh minced garlic Lemongrass – Fresh lemongrass, grate it fine using a microplane. Sauce – Light soy sauce, dark soy sauce, fish sauce, and oyster sauce. Dark soy sauce gives a rich dark color. You can substitute light and dark soy sauce with All-purpose soy sauce if that’s what you have on hand. I wouldn’t skip fish sauce as it’s packed with umami. Sugar – It might look like a lot of sugar but with so many salty sauces it will bring perfect balance. Oil – Any neutral oil will work here.
Rice vermicelli– Thin rice vermicelli. Vermicelli makes the wrap more filling and satisfying. I usually add it when I am serving this for lunch. For a lighter version, you can skip it. Veggies– Jullined carrots and cucumber. Pickled daikon is popularly used in Vietnamese cuisine. Herbs– The holy combination of Mint and cilantro does magic here. I have added chopped green onion too. Lettuce – There won’t be any lettuce wrap without lettuce. Butter lettuce also known as Boston or bibb lettuce works best here. The leaves are sturdy enough to hold the filling, it has the right crunch and forms a little cup, making it an ideal size to hold and eat. Look for a whole head of butter lettuce.
While the chicken is marinating, prep all the veggies and make the sauce. The dressing stays well for a few days in the refrigerator. Cook rice vermicelli as per package instructions. Usually, I soak them in hot water and rest for 15-20 minutes. Then drain it well and keep.
Assembling
Let the chicken cool completely before assembling the wraps. Keep everything ready. I usually serve all the components separately and make a DIY lettuce wrapper (of course I keep an eye on my daughter, else she would skillfully fill her wraps with everything
Storing leftovers –
Leftovers stay well for a couple of days if you have not added the dressing to it. As the dressing has salt and watery, it might spoil tender lettuce leaves if kept longer.
More easy summer recipes
Buffalo Chicken Wrap Grilled Chicken Wrap Vietnamese Grilled Shrimp Thai grilled Chicken
