Asian Chicken Lettuce Wraps

Hunter and I have really tried to be a little healthier in the last few weeks (aka Chickfila is only a meal once a week), so when it was my turn to make dinner I decided to turn to ole Pinterest and find a new recipe to try.  I had been wanting to make some lettuce wraps on my own for awhile, and after finding a great recipe based on a PF Chang’s dish, the thought of demolishing these wraps got me through my workout that night.

Asian Chicken Lettuce Wraps

Ingredients:

  • lettuce wraps11 T olive oil
  • 1 lb ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 C hoisin sauce
  • 2 Ts soy sauce
  • 1 T rice wine vinegar
  • 1 T freshly grated ginger
  • Sriracha, to taste
  • 1 (8-oz) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Salt and pepper, to taste
  • 1 head butter lettuce

Heat olive oil in a saucepan over medium high heat. Add the ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks.

Stir in the garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender,  season with salt and pepper, and serve!

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

lettuce wraps3Edits: I didn’t add the water chestnuts or ginger.  To be honest, I hadn’t dealt with ginger on my own cooking before and that night wasn’t going to be the first time.  I also most definitely added more hoisin sauce than the recipe called for because I like it.  I also cooked some rice and filled the wraps with both the chicken and rice to make it a little more filling.

Results: YUM. I quickly ate three wraps without even thinking twice.  I kinda overfilled the lettuce too, so as meat and rice fell out, I scooped it up with a fork — the second time I put these together they were filled better.  This is an easy meal to make and even easier to pack and reheat for lunch at work.  I’m glad I added some rice to the mix too and actually might put a little more Sriracha on top next time!

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