Vietnamese Chicken and Lettuce Wraps

Vietnamese Chicken and Lettuce Wraps


  • Vietnamese Chicken and Lettuce Wraps
  • You can use beef, pork tenderloin or shrimp instead of chicken or omit all meat and make it vegetarian.
  • Serves 4
  • 4 chicken breasts, skinless and boneless
  • 1/2 cup teriyaki sauce
  • 1/2 bag of rice thread noodles
  • 12 butter lettuce leaves
  • 2 carrots, grated
  • 1 cucumber, cut into 1-inch long batons
  • 2 green onion, sliced
  • Vietnamese Dipping Sauce
  • 1/3 cup warm water
  • Thai bird chilie pepper or jalapeno pepper, finely diced (use as much or little as you like for the heat)
  • 1 clove garlic, minced
  • 2 teaspoons sugar
  • 1 tablespoon fresh lime juice
  • 3 tablespoons fish sauce
  • 1 green onion, finely chopped


In a bowl, add chicken and teriyaki marinade and marinate 20 minutes to several hours.

Heat grill and cook chicken until thoroughly cooked, about 8 minutes per side. Remove and set aside until cool and then cut into serving pieces. Place in serving dish.

In a bowl, add rice thread noodles and cover with lukewarm water and allow to reconstitute, about 10 minutes. Drain and allow to dry a little before placing in serving bowl.

Place lettuce leaves, grated carrots, cucumber, green onions, cilantro and mint in individual bowls.

In a small bowl, add all the Vietnamese dipping sauce ingredients and stir well.

Place all ingredients on a large serving platter and allow everyone to make their own lettuce leaf and drizzle with the sauce.

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