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Asian Chicken Lettuce Wraps

November 28, 2012

Time-out! I don’t know about you… but I need a break! Perhaps a different flavor palate? Perhaps a carb-free meal?? These tasty wraps do the trick! They have a refreshing crunchy texture, a spicy kick and have plenty of protein to call it dinner. You need to keep these Asian ingredients in your pantry to create a flavorful meal in a snap.

Lettuce Wraps     (adapted from P.F.Changs)

16 Boston, bibb or butter lettuce leaves

1 pound ground chicken breast

1 large onion, chopped

1 tablespoon garlic, minced

1 tablespoon reduced salt soy sauce

1/4 cup hoisin sauce

2 teaspoons ginger, minced

1 tablespoon rice wine vinegar

2 teaspoons chili pepper

1 can sliced water chestnuts

1 bunch scallions, thinly sliced

2 teaspoons sesame oil

Rinse lettuce leaves, keep them whole. Cook chicken in a large skillet over medium heat, stirring to break up meat. Add onion, garlic, soy sauce, hoisin, ginger, vinegar and chili sauce. Cook meat thoroughly. Add water chestnuts and scallions. Cook for 2 minutes or until the scallions start to wilt. Stir in sesame oil. Arrange lettuce leaves on a platter and spoon mixture into the center of leaves. Eat it like a taco! You may want to serve with additional hoisin sauce.

5 Comments leave one →
  1. November 29, 2012 11:41 am

    your husband is a lucky man! what a great low carb meal.

  2. Maureen Meyer permalink
    December 6, 2012 2:52 am

    The Asian Chicken Lettuce wraps were a delicious dinner delight…we loved them!!! Easy to prepare and so tasty!

  3. January 4, 2013 8:04 am

    Made this 5 times, with beef, turkey and chicken and it is best with chicken. I have been learning when you stick to the recipe it taste best. Thanks Tina you are a inspiration to me everyday with you talents in food and life.

    • shreddedsprout permalink
      January 4, 2013 8:21 am

      Back at ya Jen!!!


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