International Lettuce Wraps

International Lettuce Wraps

I don’t know where I found this recipe because I scribbled it on a post-it. Then I changed it. And for the life of me, I cannot recall its name, but as it contains an ingredient from everywhere, I’m calling it “International Cuisine”. I guess I could call it American-Indian-Asian-Mexican Fusion, but I don’t want to eat that. I want to eat this:

4 chicken thighs or 3 breasts (cooked, cooled, and chopped)

1 Tbsp Coconut Oil

2 cloves of garlic, chopped very fine

2 Tbsp soy sauce

1 lemon, zest + half the juice

2 Tbsp honey

1/2 tsp poppyseeds

1 cup carrots (Odd instructions, but you want to peel them, and then you’ll peel it again until you have fresh peels…chop them to be about 2 inch long.)

2 cups of jasmine yellow rice, cooked (If you can find a yellow saffron version, use it, or you can add saffron if you have it. Optional.)

1/2 cup cilantro, chopped fine


Melt coconut oil, add garlic at a low heat for 20 seconds. Add chicken, soy sauce, lemon, honey, and let it caramelize in the pan. It can take up to 10 minutes or so, so make sure you don’t overcook your chicken or at this point, it turns dry. Throw in the poppy seeds and take the pan off the heat. Stir in rice, carrots, and cilantro. Salt and pepper to taste.

I have 3 serving options: My family likes this is flour tortilla shells. I like romaine leaves as my shell because I prefer the texture. But the biggest hit with this dish is when I took this recipe x8, layered a huge serving pan with the rice, placed the chicken mixture on top, and then covered it with the carrots and cilantro. I served this at my Dad’s 70th birthday luncheon on both tortillas and romaine boats…it was GONE.