Trailside Asian Chicken Lettuce Wraps
Crisp lettuce leaves cradle warm, ginger-soy chicken, crunchy water chestnuts, and carrots in this light, flavor-packed lunch—easy to prepare on a backpacking stove for an energizing trailside break.
Equipment
- Small skillet
- Spatula
- Knife
Ingredients
- 1 cup cooked chicken diced (pouch or rotisserie)
- 1/2 cup water chestnuts chopped
- 1/2 cup shredded carrots
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 teaspoon honey
- 1 teaspoon rice vinegar
- 8 leaves romaine lettuce large, for serving
Instructions
- Heat sesame oil in small skillet over medium heat on backpacking stove.
- Add chicken, water chestnuts, and carrots. Sauté 2–3 minutes.
- Stir in soy sauce, ginger, honey, and rice vinegar. Cook 2–3 more minutes until warmed through.
- Spoon mixture into lettuce leaves and serve immediately.
Notes
Use pre-cooked chicken for speed. Lettuce can be washed and packed in a rigid container to prevent crushing in your pack.