Thai Lettuce and Chicken Wraps from www.thaikitchen.com

Makes 8 lettuce wraps

These little rolls are great for lunch or appetizers and are perfect for easy entertaining. Guests love “rolling their own,” prep is a snap and you can have everything ready and waiting in the fridge long before the party starts.

2 Tbsp. oil
2 tsp. minced galangal (or ginger)
1 tsp. minced garlic
1/2 lb. ground chicken (or turkey)
1/2 cup chopped water chestnuts
1 tbs. chopped cilantro
1 tbs. chopped green onions
1 tbs. minced lemongrass (the bottom 2/3 inch of stalk only)
1 tbs. Thai Kitchen Premium Fish Sauce
1 tsp. chili flakes
salt & pepper to taste
8 large washed butter lettuce leaves

1. Heat peanut oil in sauté pan. Add galangal (or ginger) and garlic and sauté for I minute

2. Add ground chicken and stir to make sure chicken breaks up. Sauté for 4 minutes

3. Add water chestnuts and sauté 2 more minutes

4. Add cilantro, green onions. lemongrass, fish sauce, chili flakes, salt and pepper

5. Place in bowl. Cool slightly or refrigerate until thoroughly chilled.

6. Present with cold crisp lettuce leaves, allowing guests to form their own little rolls.

7. Serve w/ Thai dipping sauce

Thai Dipping Sauce

1/4 simple syrup (1 cup sugar boiled w/ 1 cup water. Allow to cool)
1/4 cup lime juice
1 tsp. tamarind paste (optional) or rice vinegar
2 tsp. Thai Kitchen Premium Fish Sauce
1 red serrano chili - seeded, sliced in half rings
1 tsp cilantro leaves
Combine and blend all ingredients together.

I usually use turkey but I am sure chicken would be great too.

Lately I have been adding a little cornstarch to the dipping sauce because otherwise it is almost as runny as water.

Some of the ingredients are a little hard to find so I usually use the alternative or just leave it out. Examples - I use the rice vinegar in the dipping sauce, usually leave out the lemongrass and since butter lettuce is a little expensive I've just used iceberg lettuce (just something with a nice size leaf).