Shredded chicken and veggies drizzled with a coconut-peanut sauce, spiked with Sriracha and wrapped in a lettuce leaf. Visit Why Did the Chicken Cross the Globe? for more about this dish.
For the Peanut Sauce:
3 Tablespoons smooth peanut butter
3 Tablespoons soy sauce
2 Tablespoons water
1/2 cup coconut milk
2-3 teaspoons Sriracha sauce
1 package vermicelli rice noodles (8-10 ounces)
2 Tablespoons sesame oil
1/2 pound cooked chicken, shredded
1 teaspoon Sriracha hot chili sauce
Large leaves from 1 head of baby bok choy, romaine or lettuce of your choice, rinsed and patted dry
1 large or 2 small carrots, peeled and cut into small julienne
1 cucumber, seeded and cut into small julienne
1 red bell pepper, cut into small julienne
8 ounces Mung bean sprouts (optional)
1. Combine the peanut sauce ingredients in a blender and blend until smooth.
2. Cook the rice noodles according to package instructions. Drain and set aside.
3. Add sesame oil to a pan over medium heat. Add chicken and Sriracha and saute until hot.
4. Assemble lettuce wraps: fill each leaf with noodles and chicken, then drizzle with peanut sauce. Top with carrots, cucumber, peppers and optional sprouts, and serve.
This is a great dish to put out for a lunch or brunch buffet. You can make all the component parts of this dish ahead of time, then put everything out for your guests to make their own wraps when it's go-time.
Thank you to Carissa Olivi for the original version of this recipe.