Skewer & Lettuce Wraps Recipe

Prepare the shredded papaya and julienned carrot. If using whole papaya, peel, halve, remove seeds and shred with a mandoline or chef's knife until you have about 3 cups.

In a medium bowl, whisk together lime juice, rice wine vinegar, fish sauce, sugar and kosher salt until sugar dissolves.

Add shredded papaya, carrot, thinly sliced shallot, and sliced chile to the dressing. Toss thoroughly to combine and let sit 10–15 minutes to lightly pickle and meld flavors.

Just before serving, fold in basil and cilantro leaves and sprinkle crushed roasted peanuts on top.

In a bowl, combine minced garlic, grated ginger, soy sauce, hoisin, sesame oil, brown sugar and lime juice to make the marinade. Whisk until sugar dissolves.

Toss chicken pieces with marinade, cover and refrigerate for at least 30 minutes, up to 2 hours. Reserve 2 tablespoons of marinade for brushing while grilling (do not use marinade that touched raw chicken unless boiled).

Thread marinated chicken onto soaked bamboo skewers, leaving a little space between pieces for even cooking (about 3–4 pieces per skewer depending on size).

Heat a grill or grill pan over medium-high heat and brush grates/pan with neutral oil. Grill skewers 3–4 minutes per side, turning once, until internal temperature reaches 165°F (74°C) and pieces are nicely charred. Brush with reserved marinade in the last minute of cooking.

Let skewers rest 3–5 minutes after cooking, then remove chicken from skewers if desired (you can leave them whole for serving).

Break dried rice vermicelli into manageable 2–3 inch lengths. Heat vegetable oil in a small heavy-bottomed saucepan to 350°F (175°C) or until a noodle sizzles immediately when added.

Working in small batches, fry the broken vermicelli for 8–12 seconds until they puff and turn crisp and opaque. Use a slotted spoon to transfer to a paper towel–lined tray and sprinkle lightly with salt. Be careful — they puff quickly and can burn.

Allow noodles to cool and crisp fully. They will remain crunchy and are used as a textural garnish for the wraps.

Prepare the lettuce leaves, cucumber matchsticks, sliced scallions and mint so everything is ready to assemble.

To assemble a wrap: place a butter lettuce leaf in your palm, add 1–2 tablespoons pickled papaya salad, 1–2 pieces of grilled chicken (sliced if removed from skewers), a few cucumber matchsticks, a couple mint leaves and a pinch of crispy rice noodles for crunch.

Garnish with sliced scallions and an extra sprinkle of crushed peanuts. Serve with lime wedges and optional dipping sauce on the side.

Mix hoisin and chili-garlic sauce together in a small bowl. Top with crushed peanuts. Serve alongside the wraps for dipping.