Chicken Lettuce Wraps with Pancetta and Corn
After eating and trying out chicken lettuce wraps from different restaurants, I wanted to try to make my own version. The combination of having flavorful ground chicken with crisp iceberg lettuce is light, yet fulfilling. With summer steadily approaching, I can see this recipe make for a great alternative to regular salads at picnics or barbecues.
Ingredients
1 Head of Iceberg Lettuce
¾ Pounds of Ground Chicken
3 Fresh Large Sage Leaves Chopped
1 Cup of Whole Kernels of Corn
½ Cup of Cup of Cubed Pancetta
Salt
Pepper
Steps
To start things off, you’ll want to clean the lettuce and prepare it for later. Separate some lettuce leaves and wash them in cold water. The crispier the lettuce leaves are, the better they’ll work out for this recipe, so pick them out the best you can. Once you have them washed, dry them off and set them aside for later.
Before getting started, chop 3-4 leaves of fresh sage for this dish.
Next, get a large skillet ready because it’s time to prepare the filling for the wraps. Heat some olive oil over medium high heat. Throw in the pancetta cubes and fry them for 2-3 minutes. After they’re cooked, remove them from the pan and set them in a bowl for later.
Make sure you still have enough olive oil to prevent the chicken from sticking to the pan. Add in the ground chicken and keep stirring it constantly as it cooks.
As the chicken is cooking, add in the corn, sage, and pancetta. Take some salt and pepper to season the chicken mix. Make sure to check that the chicken is fully cooked. This should take around 15 minutes or more. If you see any pink left in the chicken, keep cooking it through.
After chicken is done cooking, take spoonfuls of it and place them into the centers of the lettuce leaves. You’ll be ready to serve them after that.
The recipe is just a base for countless other variations. Feel free to add more vegetables like chopped carrots or onions for color and flavor.
