Lynn Dugan- MyPlate2Yours
Need a light meal that appeals to everyone? These lettuce wraps are quick and delish! Enjoy an easy prep: the filling is diced pepper, onion and minced garlic cooked in a skillet with seasoned ground chicken and finished with a yummy sauce and some crunchy veggies. The filling is nestled in fresh lettuce leaves and topped with toasted nuts. (My mouth is watering just writing this!)
Springtime calls for fresh flavors and Asian Lettuce Wraps with Chicken satisfy!!
Asian Lettuce Wraps with Chicken (serves 6)
1 pound ground chicken
2 cloves garlic, finely minced
1 red bell pepper, diced
½ cup onion, diced
2 tablespoons soy sauce
2 tablespoons rice vinegar
1-1/2 teaspoons sesame oil
1/4 cup hoisin sauce
Salt and freshly ground pepper
½ cup shredded carrots, chopped
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
2 green onions, sliced
1 head iceberg or romaine lettuce, cleaned
1/4 cup cashews, chopped OR toasted pine nuts, for garnish
In a small bowl, mix 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and 1/4 cup hoisin sauce. Set aside.
Place chicken in a large skillet. Season the chicken with 1 tablespoon soy sauce, 1 T rice vinegar and 1 teaspoon sesame oil. Heat chicken over medium-high heat. Add minced garlic, bell pepper and onion Cook until the chicken changes color and separates, 8-10 minutes. Drain juices from pan.
Add carrots, water chestnuts and green onion. Cook for 1-2 minutes until carrot starts to soften. Add sauce mixture and combine. Season with salt and pepper, as needed.
Serve in lettuce leaves and garnish with crunchy cashews or pine nuts. Enjoy!
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