Coconut Chicken Lettuce Wraps

Coconut Chicken Lettuce Wraps

If you enjoy Asian food and Latin food alike, this recipe can be considered an infusion of the two. Only for the fact that the butter lettuce is used like a taco.

This recipe is very simple and easy to prepare, and is bursting with Asian flavor. We used tapioca starch in place of cornstarch, which we feel is a better choice. Another great cornstarch replacement is arrowroot.

The recipe contains coconut, in the form of oil and dried coconut meat. Coconut oil, though it contains saturated fat, also has fat in the form of lauric acid, about 50%. Lauric acid is a medium chain fatty acid, which has antibacterial, antiviral, and antiprotozal properties.

Tips on Choosing the Lettuce

Butter lettuce is great to use with this recipe for its tenderness, and texture. Choose the leaves that are the largest, and most pliable. Be sure the leaf is not wilted or has and discoloring on it.

Let’s get stated with preparing our featured recipe: Coconut Chicken Lettuce Wraps, and here is what you will need.

12 leaves of butter lettuce

2 tablespoons extra virgin coconut oil

1 pound chicken breast or chicken thigh strips (option to also use ground meat)

2 medium green onions, chopped

½ cup canned water chestnuts, drained, rinsed, and chopped

¼ cup chicken broth

2 tablespoons tamari soy sauce

1 tablespoon tapioca starch

2 tablespoons filtered water

¼ cup gomasio (sesame seeds and sea salt) – recipe to follow

1/2 cup dried fine flacked unsweetened coconut meat

First make your gomasio.

Recipe for Gomasio

2 cups whole sesame seeds

1 tablespoon Himalayan salt

Place sesame seeds in a cast iron skillet over medium heat.

Roast for 10 minutes, stirring constantly with a wooden spoon until seeds turn golden brown.

Place sesame seeds and salt in a suribachi or mortar and pestle, and grind into a coarse meal. A coffee grinder will work as well.

When cooled, transfer to a glass container.

Store in refrigerator. Keeps for 6-8 weeks.

Gomasio is the principal table condiment in the Macrobiotic diet. Use it in place of table salt to season your food, giving it a hearty delicious taste.

According to Macrodiet.com, gomasio also functions as a medicine in itself, due to its powerful ant-acid biochemical effect–a thousand times more effective than AlkaSeltzer. They state you can use 1/2 to l teaspoonful placed directly into the mouth,  and suck on it well, before swallowing, as it strengthens digestion and improves energy.

Because the gomasio uses Himalayan salt (Celtic or sea salt can be used as well), it contains all of the vital trace minerals like (but not limit too) calcium, potassium, and magnesium, making it a natural anti-acid for the stomach. Table salt will not work, as it only contains sodium.

Preparing Coconut Chicken Lettuce Wraps

Wash lettuce leaves gently so as not to damage or tear them. Drain the lettuce in a clean colander or on clean paper towels for a few minutes before using.

Heat the coconut oil in a sauté pan over medium heat. Add the chicken stripes and sauté until oblique in color.

vegetable ingredients for Coconut Chicken Lettuce WrapsNext add the green onions, water chestnuts, tamari, and chicken broth. Simmer for about 5 minutes.

Mix the tapioca with water and add to chicken mixture. Cook over medium high heat, until the sauce thickens.

Coconut Chicken Lettuce Wraps

Transfer chicken mixture to a serving bowl set on a large platter and sprinkle with the gomasio and mix in. Top with the dried coconut meat on top. Next arrange the butter lettuce leaves on the platter around the bowl.

plated - Coconut Chicken Lettuce Wraps

Each person takes a lettuce leaf and spoons some of the chicken mixture on to it, and grabs the butter lettuce with meat mixture like a wrap of taco style.

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3 thoughts on “Coconut Chicken Lettuce Wraps

  1. Pingback: What To Do With Your Turkey Dinner Leftovers | Splendid Recipes and More

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