Chicken & Shrimp Lettuce Wraps* Recipe

Prep proteins

Thinly slice the chicken thighs into small bite-sized strips or finely chop. Pat shrimp dry and, if large, cut into 2–3 pieces each so they match the chicken size.

In a medium bowl combine 2 tbs soy sauce, 1 tbs rice wine, 1 tsp sesame oil, 1 tbs hoisin, 1 tsp cornstarch and 1/2 tsp black pepper. Add the chicken and shrimp, toss to coat and let marinate for 10–15 minutes while you prepare other components.

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil. When shimmering, add the minced garlic and ginger and cook 20–30 seconds until fragrant, stirring constantly so they do not burn.

Add the marinated chicken first and stir-fry 3–4 minutes until mostly cooked through. Add the shrimp and continue to stir-fry 2–3 minutes until shrimp are opaque and chicken is cooked through (internal chicken temperature 74°C / 165°F).

Stir in the chopped water chestnuts and the white parts of the sliced green onions. Cook 30–60 seconds to heat through. Taste and adjust seasoning with a dash more soy sauce if needed. Remove from heat and set aside.

While the filling cooks, separate and wash the butter lettuce leaves; dry them well so they hold the filling without becoming soggy. Refrigerate until ready to assemble.

Prepare the cucumber salad: place julienned cucumber, thinly sliced red onion and chopped cilantro in a small bowl. Add 1 tbs rice vinegar, 1/2 tsp sugar and 1/4 tsp salt; toss to combine. Let sit 5–10 minutes to mellow the onion and slightly pickle the cucumber.

Toast 1 tsp sesame seeds in a dry small skillet over medium heat 1–2 minutes until fragrant and lightly golden; set aside.

Make the sesame sauce: whisk together 3 tbs tahini, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey and 1/2 tsp chili paste (if using). Gradually whisk in 2 tbs warm water until you reach a thick but pourable consistency. Taste and adjust with more water to thin or more honey/soy to balance salt and sweetness.

Cut the lime into wedges for serving.

To assemble each wrap: place a butter lettuce leaf in your palm or on a plate, spoon 2–3 tbs of the warm chicken & shrimp filling into the center of the leaf.

Top with 1–2 tbs cucumber salad, drizzle about 1–2 tbs sesame sauce over the filling, sprinkle with toasted sesame seeds and remaining sliced green onion greens. Squeeze a little lime over each if desired.

Serve immediately while filling is warm so the lettuce stays crisp. Leftover filling keeps refrigerated in an airtight container for up to 2 days; assemble fresh.