On this over the top very hot Memorial Weekend, the idea of standing next to a BBQ adding to the already Florida heat was totally unappealing!
So I decided to make something that can be prepared inside under the wonderful air conditioning, and then transported pool side, that was tasty, light and refreshing…..
Original chicken wraps are usually done with minced chicken, but for the lack for such ingredient I replaced it with cubed chicken breasts and it turned out as good!
For this particular recipe I used the following:
- 2 chicken breasts, cut into tiny small cubes (or you can use a lb of minced chicken of course)
- 1 large onion cubed
- 4 sliced scallions
- 4 garlic cloves
- 1/4 cup of hoisin sauce
- 2 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 1 tbsp minced ginger
- 12 tbsp Sriracha sauce (if you prefer it non spicy use just 1 tbsp)
- 2 heads of Romaine lettuce
As stated above I didn’t have any minced chicken so I started by slicing and cubing my chicken.
Once that is done quickly sauté in a tbsp of olive oil until nicely cooked, drain fat and add the chopped onions, chopped garlic, scallions, hoisin sauce, soy sauce, rice wine vinegar, minced ginger and sriracha sauce.
Cook for another 5 minutes and its ready!
Now its time to grab that lovely crispy Romaine Lettuce, top up with a nicely loaded tablespoon, squeeze some lemon juice and add some fresh scallions and enjoy!
I served them pool side with of course a refreshing cocktail in hand ❤
PS: You might wonder why there is no salt and pepper in the recipe but the seasoning in the Hoisin, Soy and Sriracha sauce are all you need :-).