Hoisin Jerk Chicken Lettuce Wraps

Hoisin Jerk Chicken Lettuce Wraps

(w/ julienne mango, carrots, red cabbage, mint, cilantro, jalapeno, crushed peanuts and fish sauce dressing)

This is definitely my kind of dish...loads of fresh veggies with flavorful meat! There was so much going on with the amazing flavors and textures that you do not miss the starch one bit.  As I was bringing everything out, I got a couple of wow's from the boys.  It really is a pretty presentation dinner!  And did I mention so yummy!? This also makes a great party platter. You can cook this in advance and let guests make their own wraps.  Easy and saves you a lot of time too.  

HOISIN JERK CHICKEN:

2-2 1/2 lbs chicken breast (diced)

olive oil

4 tbsp hoisin sauce

1/2 tbsp each of cumin, paprika, all spice, cinnamon

1 tbsp onion powder

3-4 garlic cloves (minced/pressed)

1/2 -1 tbsp grated ginger

1 small onion (sliced)

1/4 cup scallions (chopped)

salt to taste

• Heat olive oil in skillet to medium high.  Add onions and stir for 30 seconds.  Add chicken along with the rest of the ingredients and stir to blend seasonings.  When chicken is fully cooked, remove from heat and allow to sit for a couple minutes.  

WRAPS:

green leaf lettuce

mango (firm and not too ripe)

1 large carrot

mint

cilantro

red cabbage (shredded)

lime wedges (squeeze on wraps or add to fish sauce dressing)

jalapeno slices (optional)

crushed peanuts

• Peel the mango and carrot. Use a mandolin slicer to make 1/8th inch slices.  If you don't have a slicer, just do your best to slice it as thin as you possibly can.  Then stack the slices and cut lengthwise to make julienne strips.  Do the same with the carrots.  (If you don't have a mandolin slicer, I highly recommend it especially over the summer when it's easy to eat fresh veggies.  Not to mention it is a huge time saver!) 

FISH SAUCE DRESSING: Recipe

Place all veggies on a platter.  It will look so pretty!