Chicken & Shrimp Lettuce Wraps* Recipe

Prep chicken and shrimp

Cut chicken breast into 1/2-inch small dice or thin strips so they fit neatly in the lettuce. Pat shrimp dry with paper towel and, if large, cut into bite-sized pieces.

Marinate

In a bowl combine 1 tbs light soy sauce, 1 tsp rice wine, 1 tsp cornstarch, 0.25 tsp salt and 0.25 tsp black pepper. Add the chicken and shrimp and toss to coat. Let sit 10–15 minutes while you prepare vegetables and sauce.

Cook proteins

Heat 1 tbs vegetable oil (or neutral oil) in a large nonstick skillet over medium-high heat. Add the marinated chicken in a single layer and stir-fry 3–4 minutes until mostly cooked through. Push chicken to one side, add shrimp and cook 1–2 minutes until pink and opaque. Stir everything together and cook 30–60 seconds more to finish. Remove from pan and set aside on a plate. If pan is dry, add a splash of oil between batches.

Prepare lettuce leaves by separating them, rinsing, and spinning or patting dry. Trim large thick stems if needed so leaves fold easily. Julienne carrots, thinly slice the cucumber (for salad and for wraps as needed), thinly slice green onions separating whites from greens. Roughly chop cilantro and mint if using. Place vegetables in separate bowls for assembly.

Heat a small dry skillet over medium and toast 1 tsp sesame seeds, shaking frequently, until aromatic and lightly browned (about 1–2 minutes). Transfer to a small bowl.

Combine 1/2 cup thin cucumber slices, 1 tbs rice vinegar, 1/2 tsp sugar, 1/8 tsp salt and optional 1/8 tsp red pepper flakes in a small bowl. Toss and let sit 5–10 minutes to lightly pickle and release a bit of liquid. Drain excess liquid before serving if needed.

Whisk together 2 tbs tahini, 1 tbs light soy sauce, 1 tsp honey, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp minced garlic, 1/2 tsp lime juice and 1/8 tsp crushed red pepper if using. Add 1 tbs warm water a little at a time until sauce is smooth and pourable but still slightly thick. Taste and adjust — more soy for saltiness, more honey for sweetness, or extra water to thin.

Rewarm proteins briefly over medium in the skillet if they cooled, then drizzle 1/4 tsp sesame oil over them and toss to combine for a nutty finish.

To assemble each wrap: place 1 butter lettuce leaf on a plate, add 1–2 tbs of the cooked chicken and shrimp mixture, top with a small spoonful (about 1 tbs) of cucumber salad, a few julienned carrots, a sprinkle of sliced green onion (both white and green as desired), and a few chopped herbs (cilantro or mint). Drizzle 1–2 tsp of the sesame sauce over the filling, then sprinkle with toasted sesame seeds.

Serve immediately with lime wedges on the side for squeezing over the wraps.