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Chicken Lettuce Wraps with Herbed Yogurt Sauce

Chicken Lettuce Wraps with Herbed Yogurt Sauce

Chef Maiki Le is making a delicious appetizer with homemade sauce and marinade.
Ingredients for Chicken Marinade
  • 1 tablespoon onion powder
  • 1 teaspoon granulated garlic
  • 1 teaspoon ginger powder
  • 1 teaspoon ground fennel
  • 2 teaspoons ground coriander
  • 1 tablespoon madras curry powder
  • 1 teaspoon ground chipotle
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 3 tablespoons tomato paste
  • 2 cups plain yogurt
  • 4 lbs boneless skinless chicken breast, sliced thinly into 3 inch long strips
Ingredients for Herbed Yogurt Sauce
  • 1/2 cup whole milk plain yogurt
  • 1/2 cup mayonnaise
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 2-3 cloves raw garlic
  • 1 tablespoon lime juice
  • 1/4 cup packed mint leaves
  • 1/4 cup packed cilantro leaves and upper stem
  • 4 scallions
Ingredients for Assembly
  • Julienned carrot, daikon or other radish, onion, cucumber
  • Butter lettuce cups
  • Cilantro & mint leaves
  • Smoked paprika

Directions for Marinade

In a large bowl, whisk together all the dry ingredients until smooth. Whisk in the olive oil, tomato paste, and yogurt until fully incorporated. Mix the chicken into the marinade until all of the pieces are evenly coated. Let sit in fridge overnight. Can be frozen with marinade up to 6 weeks.

Directions for Sauce

Place all sauce ingredients in a Vita Prep and blend on high until smooth. Make sure to start with the yogurt/ mayo at the base of the blender, loading the herbs at the top. Taste for seasoning and adjust if needed. Can be prepared up to 3 days in advance.

Directions for Service

Preheat grill or broiler at least fifteen minutes before cooking chicken. While equipment is heating up, lay out the marinated chicken strips on a half sheet tray in a single layer. Drizzle with olive oil and season lightly with salt and pepper. Flip all the pieces and repeat.

On the presentation plate, begin assembling the lettuce wraps by stacking the butter lettuce cups with the julienned vegetables. Grill or broil chicken until cooked through and place 1-2 pieces directly onto each cup. Top with a few leaves fresh herbs, a drizzle of yogurt sauce, and a sprinkle of paprika for garnish.

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