Bread Winner, Lettuce Begin
Crispy Chicken Patty Lettuce Wraps on Toasted Whole Wheat and White Bread
30 minutes
Serves 4
DinnerAmericanDairy-freeNut-freeShellfish-free
Herb's take
Inspired by the best of casual Asian lettuce wraps and the humble American sandwich, this dish toasts up both white and whole wheat bread as a base for crisp chicken patties and fresh lettuce. You'll learn why textural contrast makes a plate unforgettable, and how to make frozen chicken feel a little fancier.
Ingredients
Yield
4
Instructions
- 01Cook the frozen chicken patties according to package instructions until golden and crisp, either in the oven or an air fryer. Set aside to rest for 3 minutes.
- 02While the patties cook, toast both the white and whole wheat bread slices until golden brown. Arrange the 8 slices on a large platter.
- 03In a small bowl, whisk together the mayonnaise, soy sauce, rice vinegar, honey, and sesame oil to form a creamy, tangy dressing.
- 04Place one lettuce leaf on each toasted bread slice, gently pressing to create a cup shape.
- 05Slice each chicken patty in half horizontally to create thinner, crispier rounds. Place half a patty on each lettuce-topped toast.
- 06Drizzle each open-faced wrap with a spoonful of the dressing and sprinkle with scallions and toasted sesame seeds.
- 07Serve immediately while the bread is crisp and the patties are warm. Season with salt and pepper to taste at the table for maximum crunch and flavor contrast.
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