Fustini's Oils and Vinegars
Chicken Lettuce Wraps with Asian Sauce

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Chicken Lettuce Wraps with Asian Sauce


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Chicken Lettuce Wraps with Asian Sauce

Submitted by Chef Laura Cavender


  • 1 head butter lettuce (approx. 8 leaves)
  • ¼ cup smooth peanut butter
  • 2 tablespoons Fustini’s Sesame oil
  • 1 pound firm pressed tofu or uncooked chicken breast, diced
  • ¼ cup red onion, diced
  • ½ cup diced red bell peppers
  • ½ cup matchstick cut carrots
  • ½ cup diced celery
  • 1 cup diced fresh pineapple
  • 1 cup fresh diced pineapple 
  • 3 tablespoons crushed peanuts (or more to taste)
  • 2 tablespoons chopped green onion (or more to taste)
Asian Sauce
  • 3 tablespoons quality hoisin sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon Fustini's Iron Fish Honey vinegar
  • 1 tablespoon brown sugar, more or less depending on how sweet the pineapple
  • 1 tablespoon red curry paste
  • 1 teaspoon scant freshly grated ginger (1/4 teaspoon ground)
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon dry basil
  • 1/4 teaspoon pepper
  • 1 ½ teaspoons cornstarch
  • ¼ cup water
  • Asian hot chili paste or sriracha, to taste


Step 1. 

Heat 2 tablespoons of Sesame oil in a large skillet over medium-high heat. Add red onions and chicken and cook just until chicken is no longer pink about 3 minutes. Add peppers, carrots and celery and saute for 2 more minutes. Stir in pineapple and Asian Sauce and bring to a boil, then reduce to a simmer until thickened. Remove from heat and stir in peanut butter until smooth. Taste and add additional Sriracha/Asian hot chili paste for spicier, brown sugar for sweeter.

Fill lettuce leaves with desired amount of filling then garnish with fresh pineapple, green onions and peanuts.

Step 2.  Asian Sauce

Whisk together all of the sauce ingredients in a medium bowl. Set aside.

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