Crunchy Summer Chicken Wraps

Victoria Dwek Victoria Dwek
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There’s a recipe I used to make often that was inspired by the Bistro Chicken Wraps in the sadly no-longer-open China Bistro in Aventura. But that recipe was always a little more involved; it needed a food processor and some ingredients that I’d need to get a hold of (i.e., crunchy water chestnuts). This version has all the crunch and all the flavor, but so much less work! And ingredients that I already have in my fridge and pantry (i.e., celery and carrots for crunch vs. those elusive water chestnuts). The first time I made it, it was finished way too quickly; I didn’t expect my younger, pickier children to want. But they tasted and said “Yum!” I also become fleishig for this one because it’s nice and light and just feels good to eat. Just make sure to have enough whole-leaf romaine on hand for everyone.

1h 6
Easy Gluten Free Meat

Contains: Sesame, Soy, Peanuts

Directions

  1. In a large sauté pan, heat sesame oil over medium heat. Add onion and sauté until soft. Add ginger and garlic and cook one to two more minutes.

  2. Raise heat to medium-high and add ground chicken a little at a time, smashing with a large fork or spoon as you add. Continue to cook the chicken, breaking up the pieces, until cooked through.

  3. Add carrots, celery, hoisin, and soy sauce and mix well.

  4. Serve mixture inside lettuce leaves. Top with crushed peanuts and scallions, if desired.

Credits

Description:
Photo by James Stefiuk

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