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!  

Honey Mint Chicken w/ Coconut Basmati, Corn Salsa & Sriracha Soy

Honey Mint Chicken w/ Coconut Basmati, Corn Salsa & Sriracha Soy

An AMAZING meal!  That's all I have to say!  The measurements are actually for two meals for our family. If you don't feel like making that much just divide everything in half.  This is definitely how I prefer to eat...layers upon layers of flavors! The key ingredient here is fresh mint, and lots of it.  

COCONUT BASMATI:

sweetened shredded coconut 

canned coconut milk

basmati rice 

Cook rice in a rice cooker, so it will cook while you are prepping the chicken.  When finished, sprinkle with 1/2 to 1/3 cup of shredded coconut, salt, and toss.  You can also stir in about 1/4 cup of coconut milk for an even bolder coconut flavor.  

HONEY MINT CHICKEN: 

5 to 5 1/2 lbs of chicken (I just buy one whole tray at Walmart)

MARINADE: 

2 cups fresh mint (you can include stems, it will be pureed)

7-10 fresh garlic cloves 

2 limes (juice and zest)

1/4 cup white vinegar

1/4 cup olive oil

1/2 cup honey

1 tbsp salt

1 tbsp garlic powder

1 tbsp cumin

1 tbsp chili powder 

Allow chicken to marinate at least 15 minutes, the longer the better.  Grill on medium high for 20-25 minutes. During grilling, you can dip the chicken back into the leftover marinade and place back on the grill.  Just give marinade time to cook off.  You don't want to waste any of it, trust me!

CORN SALSA:

2 ears of corn

1 cup chopped tomatoes

1 cup chopped onions

1/4 cup vinegar or juice from 1 lime 

tiny pinch of salt

chopped cilantro

In a microwave, cook corn (with husks) for 5-6 minutes.  Once cooled, slice vertically to remove corn.  Toss with the rest of the ingredients.  

SRIRACHA SOY DRESSING:

1/4 cup soy sauce

1/4 cup vinegar

1/4 cup sugar

3 tbsp sriracha (you can add 1 or 2 and see how spicy it is for you)

Put everything together.  Pour sauce on top and  garnish with some chopped fresh mint! I also like to add some sliced red cabbage for extra texture and nutrition (it's so good for you!)  The family doesn't seem to mind when it's placed between a whole lot of yumminess!  Give it a try!