This is my go to recipe from the Splendid Table. It is delicious!

Almond Chutney Chicken in Lettuce Roll-UpsChicken Salad:

• One 3-pound roasted chicken (take-out works here)
• 1 medium red onion, cut into 1/4-inch dice
• Grated zest of 1 large lemon
• Juice of 3 large lemons, or more to taste
• 2 jalapenos, seeded and minced, or hot sauce to taste
• 9-ounce jar Major Grey Chutney, cut into bite-size pieces if necessary
• 1/2 cup mayonnaise
• Salt and fresh-ground black pepper to taste
• 3 large stalks celery, cut into 1/4-inch dice
• 1 cup whole salted almonds, coarse chopped

Lettuce Cups and Herbs:

• 1 large head Bibb lettuce, leaves separated, washed and dried
• 1 large bunch fresh basil, washed and dried
• 1 large bunch fresh coriander, washed and dried
• 8 radishes, thin sliced
• 1 large cucumber, peeled, seeded and sliced into thin rounds or 2-inch sticks

Instructions

Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-sized pieces.

In a large bowl combine the onions, lemon zest and juice, jalapeno,
chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the
mix for lemon, mayonnaise, and herbs, adding more as needed. Let it
stand 20 minutes to blend flavors, or refrigerate overnight.

To serve, blend the celery and nuts into the chicken mixture. Mound
the salad at one side of a big platter. Pile up the lettuce leaves at
the other side, and cluster sprigs of herbs in the center. Tuck the
radishes and cucumbers next to the herbs.

Put a few herb leaves in the bottom of a lettuce "cup," top them with
a spoonful of the salad, a slice each of radish and cucumber, and roll
up.

From The Splendid Table's How to Eat Supper by Lynne Rossetto Kasper and Sally Swift, Clarkson Potter, 2008.

I was wondering if I could use bean threads or rice threads in a lettuce wrap - I have plenty of both but have only used them in spring rolls. I would have to cook them, however, and let them cool. I do not have any mango chutney - not a chutney fan, as it is too sweet for me. Also, I would not use almonds, and so I guess I will just wing it and put in whatever I happen to have, as an experiment. I guess it doesn't matter what I put into it, and I can treat it like a random salad. I will probably use some julienne carrot, as I can make that with my mandolin.

I like coronation chicken in lettuc wraps! Nice, small, bite-sized ones.

I love lettuce wraps.

Mostly I use ground pork but sometimes ground chicken or turkey breast.

Asian Lettuce Cups

Use this as an outline.
Measurements are just approximate. I don't measure anything.

1 or 2 tablespoons peanut oil
1 pound of chicken breasts ground, or
lean ground pork
1 minced garlic clove
1 or 2 teaspoons minced ginger
1/2 cup chopped onion
chicken broth
salt
3 green onions chopped
Bean sprouts
fresh chopped cilantro
Lettuce Leaves

Heat oil and saute the onions, when soft add the ground chicken or pork. Do not brown.

Add the garlic and the ginger. Add a little chicken broth to stop the meat from sticking.

Simmer until meat is cooked. Season with salt. Remove from the heat and add the

green onion.

Sauce
(season to suit own taste)

1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce or Thai sweet chili sauce.
minced ginger
minced garlic
sesame oil to taste

Additional ingredients.
Peanuts (Optional)
toasted sesame seeds
Chopped water chestnuts

To serve, spoon on to lettuce leaves and drizzle on a little of the sauce.

Top with bean sprouts and cilantro

I've also made lettuce cups using grilled chicken thighs.

I love love Asian lettuce wraps. What came to mind when I read the title, a seafood salad came to mind. Go figure! I must just be an odd one.

;)

Ann, that sounds like what Kevin had in mind when I mentioned it to him - he specifically mentioned bean sprouts, which I would have to buy, but maybe I could substitute julienne celery, cut to the same size as bean sprouts. I do not have time to sprout some beans. Your sauce sounds like what I want also, and I have all of those ingredients. I keep sesame seeds in the freezer because I buy them in a large jar. I have chicken breasts in the freezer, and I also have a meat grinder, in case I want to grind them.

Rob, I have crab meat in the freezer, and so I could make that seafood salad as well. I have enough lettuce to make several kinds of wraps!

I have a secret Vietnamese restaurant in Corona QueensNY. I've taken out of town guests but not co-workers. (you know the drill with work-mates. Takes a half an hour to get even two in the car with hair fluff and peeing and 'hold on, i forgot my wallet'.)

"i'm just going for a walk"...and zip to my secret spot alone. Been there a hundred times alone and they know me now, (freckled red-head) and know i don't mind another joining me at my small table. No english is spoken. The lunch is quick service. A second of sitting, a pile of crisp greens, big ones, and seasonal, are on the table and a simple glass of mixed herbs in water like a bouquet, also seasonal, but always the basic thai basil, mint, cilantro, sometimes pea shoots, chives, with a trio of dipping sauces.

Like some restaurants plop down a basket of breads and butter.

I'm having a salad roll immediately, so fantastic.

After a dozen menu trials i now only order a favorite, a phoBang beef. In a bowl with a noodle base, broth is minor at the base. It layers up with herbs and sprouts and topped with grilled slices of tender beef. Used in more wraps with the table greens. (the broth and noodles are a bonus to finish)...and odd bowl to mouth suck and slurp following my table neighbors manors.

I have a home version that is a mock of this. But i serve it the same. A bouquet of herbs, lettuce is big red leaf, Boston for big and tender if in winter months. Whatever looks big and leafy. (i need a big leaf for a hand roll)

Always is a personal choice as to what is added. With so many choices of leaf, herb, vegetarian or beef, i could not serve a leaf wrap dish pre-made ahead of time. (not to be confused with app offerings like lovely endive or radicchio treats)

I like the full-on piles of leaf and herb, a bounty of choices, to let my guest chose and make their own. It can be a magical meal.

It is not sloppy. Actually more contained that a taco.

I made a variation of Ann's recipe yesterday, using celery cut into the shape of bean sprouts, and that substitution worked pretty well. I also did add the bean threads, and that made it difficult to assemble unless I used my hands. I used most of the herbs in my garden as well: cilantro, Italian basil, Thai basil (only a small amount of that), chives, and mint (I did not bother using parsley), and the mixture worked out well, although I thought originally that basil and cilantro might fight with each other, but they blended nicely. I soaked the bean threads in the sauce after soaking them in water, and now I think that I should have heated the sauce and soaked them in that instead, as the dish came out a bit watery. It was definitely sloppier than a taco, and so I kept a towel in my lap as I ate it.

Next time I think I will make crab, although I think I might also use rice paper to help keep everything together. Romaine lettuce might have worked better than the red Bibb lettuce that I used, but I did like the flavor of the Bibb.

I haven't made lettuce wraps, but wanted to add that in my "cleanse" class, the teacher made us sandwiches that used raw collard greens as the wrap and it was delish. I was amazed.

I have been a WRAP lover since Evil Jessy introduce them to us/me at Bread Camp. So I appreciate the input on this thread. She made them with spring roll rice wrappers but I have used lettuce when I didn't have rice wrappers.

One thing I really like in lettuce wraps is julienned jicama. Not traditional but very pleasing. I often just wing it when making lettuce wraps but for ground turkey, chicken or pork, I would probably make a glaze with hoisin, lime juice, maybe some sriracha, too. Then roll up with the fresh veggies and use my basic soy dipping sauce.

Annie, being a gardener I often use a lot of nontraditional leaves, depending on what is growing. Chard also makes a good wrapper as do leaves from broccoli or cauliflower plants.

I make a copycat version of PF Chang's lettuce wraps that are really good. But I will definitely be trying several of these recipes! I love lettuce wraps!
Thanks for sharing!

Linda