I have been craving lettuce wraps.
For over a month.
Ever since my friend Monica, of Lick the Bowl Good and I had dinner at the Cheesecake Factory.
She got their famous lettuce wraps and I got, well, something else.
Since then I all could think about was lettuce wraps.
Crisp and refreshing, sauce run down your arm, lettuce wraps.
I have begged and begged Eric to go to a local Asian restaurant every date night since and he has protested.
Requesting juicy burgers instead.
But I just couldn’t take it any longer and had to have those darn lettuce wraps.
So I made them.
And we ate them.
And loved them.
Even Eric who was so against the lettuce wraps from the beginning kept going back for more!
I loved that these lettuce wraps had your usual ingredients, like uh lettuce, oh and chicken, and an Asian inspired sauce.
But what made these special, downright unique was the addition of cherries to the mix. This made these crisp, refreshing lettuce wraps outstanding!
Cherry Chicken Lettuce Wraps
Prep Time: 20 minutes Cook Time: 10 minutes Serves: 4 (main dish) and 6 (appetizer)
2 tablespoons canola oil
1 teaspoon ginger root, grated
3 boneless skinless chicken breasts, cut into bite size pieces
½ teaspoon each salt and black pepper
1 1/2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoons honey
1 1/2 tablespoons soy sauce
1 ½ cups sweet cherries, pitted and chopped
1 1/2 cups shredded carrots
3 stalks green onion, chopped
Heat 1 tablespoon oil in a large skillet over medium high heat. Season chicken with salt and black pepper. Add ginger and chicken to pan and sauté until cooked through, about 7 to 10 minutes. Set aside.
In a small bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce, honey, and soy sauce until mixed together.
In a large bowl toss together chicken, cherries, carrot and green onion. Pour desired amount of dressing over chicken/cherry mixture and toss to coat.
To Serve: Spoon chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.