Crisp butter lettuce with Thai basil marinated chicken, napa cabbage, shaved carrot, bell pepper, mango and avocado. Topped with bang-bang sauce, fried Wontons and sesame seeds

In a bowl, combine chicken breast cut into strips with Thai basil, salt, and pepper. Let marinate for at least 30 minutes.

Marinate the Chicken

Heat a pan over medium heat and cook the marinated chicken until fully cooked, about 7-10 minutes. Set aside.

Cook the Chicken

While the chicken is cooking, finely chop the napa cabbage, shave the carrot, and slice the bell pepper. Dice the mango and slice the avocado.

Prepare Vegetables

On each butter lettuce leaf, layer cooked chicken, napa cabbage, shaved carrot, bell pepper, mango, and avocado.

Assemble the Wraps

Top each wrap with fried wontons, a drizzle of bang-bang sauce, and a sprinkle of sesame seeds.

Add Toppings

Serve the wraps immediately with extra bang-bang sauce on the side.

Serve

Salt

Black pepper

Sesame seeds

Chicken breast, thinly sliced

Thai basil, chopped

Soy sauce

Rice vinegar

Sesame oil

Garlic, minced

Ginger, grated

Napa cabbage, shredded

Carrot, shaved or julienned

Red bell pepper, thinly sliced

Mango, diced

Avocado, diced

Mayonnaise

Sweet chili sauce

Sriracha

Lime juice

Butter lettuce leaves

Fried wonton strips

Asian Lettuce Wraps

asian lettuce wraps

Recipe information

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