Bone Suckin’ Yaki Lettuce Wraps

Bone Suckin' Yaki Lettuce Wraps make a wonderful appetizer or eat them for brunch. However you choose to eat them you'll enjoy the combination of our warm, tender, saucy filling against the cool, crisp, refreshing lettuce leaf.

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Prep & Marinate 10

Cook Time 15

Total Time 25

Servings: 4

Course: Appetizer, Brunch, Late night Snack, Lunch, Main Course

Cuisine: American, Asian American

Ingredients Equipment Method Notes

Ingredients

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

Equipment

1 Small bowl
1 Large skillet
1 Serving platter
4 Dipping bowls

Method

Mix Bone Suckin’® Yaki® Sauce and vinegar together. Set aside.
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.
Separate and place lettuce leaves onto serving platter. Fill each leaf with a generous spoonful of chicken mixture. Add chopped scallion and sesame seed for garnish.
Pour 1 tablespoon of glaze into each of the 4 sauce cups for dipping. Enjoy!

Notes

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