Lettuce "satay" Together

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“At my restaurant, DrinkTapasBar, I feature my spin on the classic Thai lettuce wrap dish where I feature marinated beef, crispy pork, and roasted chicken with a simple peanut sauce for dipping. I serve this dish with a mini sample of my sweet and spicy housemade cucumber salad called Kim Chi.”
4 wraps

Ingredients Nutrition


  1. Rinse butterleaves under cool water. Shake off excess water and reserve.
  2. Using a zip lock baggie mix beef in 1 Tablespoon of Hoisin sauce.
  3. Add 1/2 ounce ground ginger.
  4. Allow to marinate i refridgerator for 15 minutes while you prepare the pork and chicken.
  5. Use another ziplock baggie and place chicken, Chinese 5-spice,& garlic and marinate for 10 minutes in the fridge.
  6. Using a third baggie, toss in the pork, ginger, and a Tablespoon of Hoisin sauce. Marinate for 5 minutes in the fridge.
  7. Preheat oven to 375.
  8. Retrieve baggies from the fridge and empty on a parchment-lined sheetpan being careful to keep the meats separate from each other, About 15 minutes.
  9. In the meantime, let's make the peanut sauce. With the remaining peanut butter and hoisin sauce, mix in a blender with cilantro and slowly add water until smooth and pourable.
  10. To assemble: Take a plate and arrange the butterlettuce leaves along outer edge.
  11. Place beef, chicken, and pork in separate piles.
  12. Fill a ramekin or fingerbowl with peanut sauce and place alongside of plate.
  13. Finally, place teaspoon of chili paste on the plte where it can be accessed so you increase the spicyness of of the wraps.
  14. Use the butterlettuce leaves like a taco shell; just fill, dip and eat! Enjoy!

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