Chicken and Marinade:

1 cup Asian sesame dressing  

2 boneless, skinless chicken breasts, cut in half  

Lettuce and Fillings:

8-10 butter lettuce leaves Handful torn cilantro 1 cup bean sprouts

1 cup thinly sliced red onion 1 cup julienned carrots

1 cup cucumber slices

1 cup cooked thin rice noodles Chili sauce Sriracha Roasted chopped peanuts Peanut sauce (recipe below) 

1/3 cup soy sauce 

2 tablespoons sesame oil

1/2 cup water 1 cup rice wine vinegar 

1 teaspoon fresh ginger  

3/4 cup peanut butter


For the chicken and marinade: Place chicken in large bowl or in resealable plastic bag. Add the chicken and Asian sesame dressing, marinate and refrigerate for 2 hours. If your in a hurry marinate at least 30 minutes to 1 hour to get most flavor. In a small bowl add diced cucumbers and red onions with 1/2 cup rice wine vinegar and 2 tablespoons of sugar. Let marinate in refrigerator while preparing rest of steps. In a small pot on the stove heat all ingredients for peanut sauce on low until smooth and creamy. Taste and add accordingly. Set aside and chill in refrigerator until chicken is ready.Heat a grill pan over medium high heat. Remove the chicken from the marinade and grill until cooked through, about 8-12 minutes depending on thickness, about 5-6 minutes typically per side. Place on cutting board and cut into bite size strips. Transfer to a serving platter and sprinkle with the peanuts and cilantro.For the lettuce and fillings: Set out the lettuce, bean sprouts, carrots, pickled cucumbers and red onion and rice noodles on the serving platter. To assemble, use the butter lettuce leaves to contain the chicken and fillings. Add some peanut sauce and a little chili sauce or Sriracha for some heat if you like then roll them up and eat! Enjoy!

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