Recipes and Cooking Asian Tacos: Grilled Chicken Wrapped with Mint & Lettuce 4.0 (1) Add your rating & review Fresh, fast and light as they can be, these healthful chicken wraps contain Asia's most essential flavors and signature crisp and crunchy textures. When peeling fresh ginger, remember that the roots' finest flavor lies just beneath its papery beige skin. To remove the skin, gently scrape with a small spoon rather than using a knife or peeler. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Chill Time: 30 mins Grill Time: 10 mins Stand Time: 5 mins Total Time: 45 mins Servings: 4 Yield: 4 tacos Ingredients ¼ cup peanut or canola oil ¼ cup unseasoned rice vinegar 1 tablespoon Thai chili-garlic sauce (sriracha) 2 tablespoon low-sodium soy sauce Pinch sea salt Zest of 1 orange 8 cloves garlic, grated 1 small knob (1 inch) fresh ginger, grated 2 boneless, skinless chicken breasts 1 bunch fresh mint 1 head Boston lettuce, leaves separated Large bean sprouts, optional 1 lime, cut into wedges Directions Preheat a gas grill or build a charcoal fire. To create marinade, combine first 8 ingredients. Reserve one-third of the marinade. Add the chicken to the remaining marinade, making sure all surfaces are coated. Cover and marinate in the refrigerator for 30 minutes to 1 hour, turning occasionally to coat all sides. When ready to grill, remove the meat from the marinade and discard the marinade. Place the chicken directly on the cooking grates. Grill for about 10 minutes, turning the chicken once halfway through the cooking time or until the chicken is completely cooked through. When the chicken is done, remove from the grill and drizzle with a little of the remaining marinade. Let sit for 5 minutes. Meanwhile, arrange the mint, lettuce leaves, bean sprouts, and lime wedges buffet-style on one or several platters. Thinly slice the chicken on the diagonal and add the chicken slices to the platter. Place the reserved marinade in a bowl and serve on the side as a dressing. Rate it Print