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Pull the lettuce leaves off of the stock and rinse well. Place on a towel and set aside.
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Grill and chop chicken, and place in a mixing bowl. Add cabbage, snap peas, and carrots. Toss together and set aside.
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In a separate bowl, whisk together oil, honey, and vinegar. Add ginger, garlic, soy sauce, and sesame oil. Whisk vigorously until smooth and well combined.
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Pour dressing over chicken mixture and lightly toss until evenly coated.
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I like to serve this buffet style so everyone can make their lettuce wraps just the way they like them. I serve it with the chicken mixture in a bowl, the lettuce out on a plate {or, lets be honest, probably my cutting board}, and the toppings in their own bowls. To assemble lettuce wrap, place one leaf of lettuce in your hand or on a plate. Add a scoop of the chicken mixture and top with the chow mein noodles, slivered almonds and a pinch of sesame seeds (which I forgot to put on before I took these pics… oops).