That's a wrap

Photo by Carol Borchardt

A few basic Asian ingredients, available at any supermarket, are used in each of the components of these Chicken Lettuce Wraps with Cucumber Relish.

Instead of takeout or going out, a lovely Asian-inspired meal can be as close as your pantry.

These light, delicious wraps contain basic Asian ingredients found at any supermarket, so it's easy to always have them on hand.

Using reduced-sodium soy sauce and tamari makes your Asian cooking more healthful by cutting the sodium level almost in half. Rice vinegar is smooth and mild and is commonly available as unseasoned or seasoned with salt and sugar. I prefer unseasoned rice vinegar so I can season to taste.

Some other basic Asian ingredients to keep in your pantry include black bean sauce, hoisin sauce, sesame oil, sesame seeds and Shaoxing cooking wine or dry sherry.

When you have extra fresh ginger, peel and coarsely chop it, then puree it with a small amount of water in a food processor to make a paste. Freeze in 1 to 2 tablespoon portions in snack-size zipper-top bags to always have fresh ginger ready to go.

These wraps are also delicious with tofu, shrimp or very thinly sliced beef.

-- Carol Borchardt owns A Thought For Food Personal Chef Service. She creates custom meals for clients in their homes. Find out more at athoughtforfood.com.

Chicken Lettuce Wraps with Cucumber Relish

Cucumber relish

1 medium English cucumber

3 scallions, halved lengthwise and thinly sliced diagonally

� cup chopped fresh cilantro

2 tbsp. unseasoned rice vinegar

1 tbsp. canola oil

1 tbsp. sugar

Salt and black pepper to taste

Dipping sauce

1/2 cup reduced-sodium soy sauce or tamari

2 tbsp. unseasoned rice vinegar

� tsp. chili garlic sauce, or to taste

2 tsp. dark brown sugar

2 cloves garlic, minced

� tsp. grated fresh ginger

Stir-fry sauce

� cup reduced-sodium soy sauce or tamari

2 tbsp. oyster sauce

2 tbsp. dark brown sugar, or to taste

1 tbsp. unseasoned rice vinegar

1 tsp. grated fresh ginger

2 cloves garlic, minced

1 tbsp. corn starch

Filling

1 tbsp. canola oil

2 boneless skinless chicken breast halves, cut into �-inch pieces

1 can (8-oz.) diced water chestnuts, drained

4 scallions, halved lengthwise and thinly sliced diagonally

1 medium head Boston lettuce, separated into leaves (3 to 4 leaves per person)

2 cups hot cooked brown rice, seasoned with salt, pepper and a little unseasoned rice vinegar

Black sesame seeds for garnish (optional)

For cucumber relish: Peel approximately half of the cucumber, leaving strips of the peel all the way around. Quarter the cucumber lengthwise and remove the seeds. Thinly slice the cucumber on the diagonal. Combine the cucumber and remaining relish ingredients in a small bowl and set aside. Stir the relish occasionally while completing the remaining steps.

For dipping sauce: Combine all ingredients in bowl and set aside.

For stir-fry sauce: Combine all ingredients in a bowl and set aside.

For filling: Heat oil over medium-high heat in a saut� pan or wok. Add the diced chicken and cook 3 to 4 minutes, stirring often, until cooked through and no longer pink. Add the stir-fry sauce and water chestnuts. Bring to a boil, reduce heat and simmer until thickened. Stir in scallions.

To serve: Arrange lettuce, chicken, relish and rice on separate plates or on a platter. Garnish with black sesame seeds if desired. Allow each diner to assemble individual wraps, taking some of each item as desired. Drizzle each wrap with some of the dipping sauce.

Source: http://www.commercialappeal.com/news/2011/oct/26/thats-a-wrap/?partner=RSS

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