Comments on: Quick Chinese Chicken Lettuce Wraps

By: Heather

Heather — Mon, 26 Oct 2009 22:31:14 +0000

I added a little Indonesian “Ketjup” and my husband wouldn’t stop telling me how great they were! Thanks! Awesome recipie and supper fast.

By: Tank

Tank — Sun, 18 Jan 2009 23:48:22 +0000

Use Romaine lettuce leaves. They work perfectly with Korean Bulgogi which is a similar concept. Use them all the time with no hassle.

By: Judy

Judy — Sun, 28 Dec 2008 20:04:30 +0000

How to separate the lettuce leaves: Fill sink with very cold water. Remove the core of the lettuce – slamming it down works but don’t do it too hard or the leaves will break. Push the head of lettuce, cored side down, up and down in the water so that the water get between the leaves and cause them to separate. I believe this is how the restaurants do it and is why the lettuce is often quite wet.

Thanks Judy! That’s a great trick. -Katie

By: Karrie

Karrie — Mon, 08 Dec 2008 03:49:36 +0000

I have been trying to find a good lettuce wrap recipe and this was exactly what I was looking for. (Just like P.F. Changs) I use romaine lettuce and break each leaf in half. I then fill it and you can eat it like a taco. Very easy and better for you than iceburg lettuce.

By: Tiffany

Tiffany — Sun, 05 Oct 2008 13:25:56 +0000

I wanted to let you know that I made this last week and loved it. I’m writing a post about it on my blog and it will go live Monday, 10/06. Thanks!

No, thank you! I am so glad you liked it. I will look forward to your review. -Katie