Spicy Dove Lettuce Wrap

The biggest mistake in making lettuce wraps is overstuffing them – then your lettuce breaks and all hell breaks loose on your plate. Don’t let all hell break loose on your plate and stuff responsibly. Use Sriracha sauce if you are adventurous, and I know you are.

Spicy Dove Lettuce Wrap


  • 12 –15 doves skin removed – breasts removed from carcasses
  • 1-2 tablespoons olive canola or peanut oil


  • 2 tablespoons light soy sauce
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 2 teaspoons fresh ginger root peeled and minced
  • 2 tablespoons Asian chili sauce or substitute a few splashes of Tabasco

Dipping Sauce

  • 3/4 cup light soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger root peeled and minced

Stuffing and Wraps

  • 1 cup warm cooked rice I use brown rice
  • 1 cup shredded carrots
  • 1 cup green onions thinly sliced
  • 1 cup red bell pepper thinly sliced into strips
  • 16 large iceberg or romaine lettuce leaves


  • Pound breasts lightly with a mallet or skillet until half normal thickness. Combine marinade ingredients and toss with the pounded dove breasts. Cover and refrigerate for at least 1 hour and up to 12 hours. Combine dipping sauce ingredients and divide into 4 small bowls. Arrange stuffing ingredients on a platter. Remove dove breasts from marinade. Discard marinade. Heat 1 – 2 tablespoons oil in a large skillet over medium-high heat. Add doves breasts and cook for about 1 minute per side, just enough time to barely brown each side. Remove from heat and transfer to the platter. To serve, allow guests to assemble their own stuffing ingredients in a lettuce leaf. Ingredients are placed in each leaf (do not overstuff!) and rolled up with your hands. Hang on to the wrap firmly and dunk into the dipping sauce.

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