I know the title is a mouthful to say, but it’s also a delicious mouthful to eat! Wordplay! On to the wraps! These guys are spicy in a sneaky way – the peppercorn doesn’t really catch up to you until you are done eating.
Sometimes with tortillas wraps, the flavour of the type of wrap becomes the focus. With lettuce, it’s really just there to hold all of your ingredients together. But this lack of flavour also means that you have to spice up your fillings to compensate.
Feel free to substitute this chicken with tofu, mushrooms or any other kind of protein – oh! chickpeas would be good too!
Peppercorn & Cilantro Chicken Lettuce Wraps
- 1/4 cup cilantro leaves and stems (or more if you’d like!)
- 2 tbsp onion, diced (I used a shallot)
- 2 tbsp chopped garlic
- 2 tsp crushed black peppercorns
- 2 boneless/skinless, grain-fed (hopefully free-range) chicken breasts, sliced
- 1/2 tbsp soy sauce
- 2 tsp water
- 1/4 tsp salt
- 5 -4 button mushrooms, roughly chopped
- Honey and Lemon juice
- 4 leaves of lettuce
- 1 carrot stick, sliced
- 1/2 red bell pepper, sliced
- 1 handful mung beans, rinsed really well
- Place the cilantro, onion, garlic and peppercorns in a food processor and puree to a paste – or! pound to a paste with a mortar and pestle.
- Combine the mixture with the chicken, soy sauce, water and salt. Marinate for at least 30 minutes.
- Place a pan on medium heat and spray some non-stick spray on it.
- Throw that chicken on the pan and cook it.
- When the chicken is mostly cooked, add the mushrooms to mixture. Then add some honey and lemon juice. I don’t know how much, just eyeball it. And taste it.
- Cook the mushrooms and chicken until most of the liquid has evaporated. Be patient!
- While all this cooking is happening, rinse your lettuce and chop up your veggies.
- Now go make a wrap!