Thai Lettuce Wraps Recipe & Spring Whites

This weekend we’re releasing the first of our 2017 whites!  Our 7 Blanc is a unique blend of Gewürztraminer, Pinot Gris, Viognier, Riesling and Muscat that creates ‘summer in a glass’. Aromas of rose petals, ginger, lychee, pear and peach emerge from the glass. The palate is off-dry with stone fruit, orange blossom, spice and citrus ensuring the ideal balance between acidity and sweetness. We recommend pairing with spicy Thai or Asian cuisine.

For a healthy and delicious recipe, try these boldly seasoned Thai lettuce cups, which is courtesy of our Sommelier and Assistant GM Trevor Allen. Flavourful and fresh, the warm spicy filling with the crisp and cold lettuce are a tantalizing combination of textures and tastes. This spicy south Asian dish is ideal with our 7 Blanc blend. The wine’s pleasing hint of sweetness with its exquisite fruit flavours and pretty citrus and floral aromatics marry well with the intenseness of this meal. Guaranteed to captivate your taste buds!

Yield: 8 servings

16 large iceberg or butter lettuce leaves
½ cup Taste of the Okanagan Sweet Chili Sauce
1 lb. skinless, boneless chicken thighs, minced
2 green onions, minced
2 tbsp soy sauce
1 tsp cornstarch
2 tbsp peanut oil
3 medium shiitake mushrooms, stemmed, minced
2 garlic cloves, minced
1 tsp minced peeled fresh ginger
¼ cup unsalted, roasted cashews, chopped

Mix chicken, Chili Sauce, green onions, soy sauce, and cornstarch in bowl; marinate 10 min. at room temperature, stirring occasionally. Heat oil in large nonstick skillet. Add mushrooms; stir-fry 15 seconds. Add garlic and ginger and stir-fry 10 seconds. Add chicken mixture and cook, stirring often, until golden brown and cooked through, about 3-4 mins. Spoon chicken mixture into lettuce leaves, dividing equally. Garnish with nuts and serve with Chili Sauce.

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