Bone Suckin’ Yaki Lettuce Wraps

  • Yield: 4
  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 30m
  • Ready In: 35m
Related Recipes:
  • Bone Suckin' Cuban Sandwich Recipe: Ingredients Bone Suckin Mustard, 2 Tbsp. Sub Roll, 1 medium Thinly sliced Baked Ham, 1/4 lb. Roast Pork, 1/4 lb. Thinly sliced Provolone Cheese, 1/4 lb Dill Pickles, 10 thin slices Unsalted Butter, 1 Tbsp. Method Step 1 Step 1. Apply Bone Suckin' Mustard to both insides of roll. Step 2 Step 2. Build sandwich using pork, ham, cheese and pickles. Step 3 Step 3. Press sandwich in heated sandwich press coated with butter or press with another frying pan while cooking on stove. Step 4 Step 4. Cook until cheese is melted. Enjoy!

    Bone Suckin’ Cuban Sandwich

  • Bone Suckin Cajun Seasoning Shrimp & Grits

    Bone Suckin’® Cajun Shrimp and Grits

  • Bone Suckin’ Lamb Chops

  • Bone Suckin' Chips Recipe: Ingredients Bone Suckin’® Hot Seasoning & Rub, 1 Tbsp Sweet Potatoes, 2 White Potatoes, 4 Peanut Oil, 1 qts Sea Salt and Pepper Method Step 1 Before cooking the food, in a large pot, pour in the peanut oil (the oil should not take up more than half the pot) and bring the heat to high. While the oil is heating, slice the potatoes very thinly. (Using a mandolin slicer makes this job very easy.) Once the oil is heated, work in batches and drop the potatoes in the oil. Cover and cook for 10 minutes, occasionally stirring to ensure even cooking. Step 2 Carefully pull the fried potatoes out and place on paper towels to let them drain and cool. While the potatoes are hot, sprinkle with sea salt and Bone Suckin’® Hot Seasoning & Rub. Enjoy!

    Bone Suckin’ Chips

  • Bone Suckin' Onion Strings

    Bone Suckin’ Onion Strings


  • 8 tbsp Bone Suckin’®Yaki®
  • 4 tbsp Rice Vinegar
  • 2 tbsp Cooking Oil
  • 1 lb Ground Chicken
  • 1 Large Onion
  • 8 oz Water Chestnuts
  • 1 cup Carrot, shredded
  • 1 Bunch of Scallions, chopped
  • 2 tbsp Sesame Seeds
  • 1 Iceberg Lettuce Head


Step 1

Mix Bone Suckin’® Yaki® Sauce and vinegar together. Set aside.

Step 2

In a large skillet over medium high heat, cook the ground chicken and onion in cooking oil until the chicken is no longer pink. Drain and return to the skillet. Stir in water chestnuts and carrots. Stir to mix and get hot. Pour ½ cup (8 tablespoons) of the glaze over the mixture and stir to coat. As the mixture thickens, remove from heat.

Step 3

Place the lettuce leaves onto serving platter. Pour 1 tablespoon of sauce into each of the 4 sauce cups for dipping. Pass the lettuce with filling. Pass chopped scallion and sesame seed for garnish. Enjoy!

Featured in this Recipe

Bone Suckin' Yaki

Leave a Reply

Your email address will not be published. Required fields are marked *

The owner of this website has made a commitment to accessibility and inclusion, please report any problems that you encounter using the contact form on this website. This site uses the WP ADA Compliance Check plugin to enhance accessibility.