From: Chef Isabel Cruz, Isabel’s Cantina, San Diego. Yield: varies.
as needed, olive oil to coat pan
2 8-oz. boneless, skinless chicken breasts, cut into ¼” dice
8 lettuce leaves (romaine, green leaf or butter lettuce)
as needed for garnish, chopped green onion
as needed for garnish, sliced avocado
as needed, sesame soy sauce (recipe follows)
as needed, cilantro lime sauce (recipe follows)
Sesame Soy Sauce:
¼ cup + 2 Tbsp. soy sauce
2 Tbsp. dark sesame oil
2 Tbsp. honey
2 Tbsp. minced ginger
½ cup fresh cilantro
½ tsp. chile flakes
¼ cup water
Cilantro Lime Sauce:
½ cup olive oil
¼ cup lime juice
½ cup rough-chopped cilantro
to taste, salt
For wraps: Heat oil to coat frying pan. Cook chicken until nearly done; drizzle sesame soy sauce over it, and cook together with chicken until sauce creates a slightly caramelized coating on the chicken. Do not cook to the point of burning the sauce. Serve with lettuce leaves, cilantro lime sauce, avocado and cilantro garnish. Let guests assemble their own lettuce wraps and drizzle the cilantro lime sauce as they wish.
For sesame soy sauce: Combine ingredients in food processor or blender. Add ¼ cup water and puree until smooth.
For cilantro lime sauce: Combine ingredients in food processor or blender and puree until nearly smooth.