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Thai Ginger Chicken Lettuce Wraps

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 4

A fast, easy and healthy summertime entree.



4 boneless Thai Ginger marinated chicken breast halves

2 T. vegetable oil

1 c.cucumber, 1/4 inch dice

1/2 c. red bell pepper, 1/4 inch dice

1/2 c. scallions, minced

1/4 c. cilantro, chopped

1/4 c. roasted peanuts, chopped

Sriracha (chili-garlic sauce), to taste

1 head iceberg lettuce


2 T. soy sauce

1 T. vegetable oil

1/2 t. sesame oil

Juice of 1 lime

To Prepare

In a large frying pan, heat oil over medium-high heat.  Add chicken and cook for about 10 minutes on each side until juices run clear when pierced with a fork. Remove from heat. Dice chicken into 1/2 inch pieces and set aside.

Remove the core of the lettuce.  Rinse and dry leaves and set aside.

In a large bowl, combine chicken, cucumber, bell peppers, scallions, cilantro and peanuts.  Whisk together all of the ingredients for the sauce and fold mixture into the chicken.


To Serve

Separate 8 leaves of lettuce and arrange on a platter. Spoon chicken mixture onto each leaf and drizzle with Sriracha.

Pair with Selbach Riesling Piesporter Michelsberg.

Eddie's Recipe Tip:

Try wrapping the chicken filling in flour tortillas or in taco shells.