Wednesday, March 28, 2012

Asian Lettuce Wraps

One of my most favorite apps is Lettuce Wraps! I am a huge fan of any sort of food you get to “play with”. Normally, my sweetheart and I enjoy them when we get an occasional date night out at one of our favorite restaurants. But HEY! Why not make them at home! Nothing too hard, could be easily done on a week night and defiantly something everyone in your family will love. So here goes that recipe!

*Warning – This recipe contains peanuts.

Asian Lettuce Wraps


•1-1/2 pounds chopped chicken, ground chicken –or- lean ground turkey or tofu for you healthy folks
•1/2 cup shredded carrot
•2 tablespoons minced fresh ginger root –or- try buying fresh minced ginger in the produce section
•4 garlic cloves, minced to perfection
•1 8oz can whole water chestnuts, drained and chopped (some stores have chopped, don’t buy sliced)
•4 green onions, chopped – Optional (I leave this out)
•1/2 cup chopped fresh snow peas (mMmMm)
•1/3 cup teriyaki sauce
•1/4 cup hoisin sauce
•3 tablespoons Soy Sauce
•Dash or two of Sirancha hot chili sauce (to your spicy pleasure)
•3 tablespoons creamy peanut butter (I use JIF)
•1 tablespoon rice vinegar
•1 tablespoon sesame oil
•12 Bibb lettuce leaves – try buying a LARGE head of lettuce. (I stick the leaves in ice water for a few minutes before and let dry)


In a Wok –or- large skillet, cook chicken and carrot over medium heat until meat is no longer pink and carrot is tender; drain. Add ginger and garlic; cook 1 minute longer. Stir in the chestnuts, snow peas, teriyaki sauce, hoisin sauce, soy sauce, peanut butter, vinegar and oil; heat through. Divide among lettuce leaves. Fold lettuce over filling. Enjoy!

For additional sauce for dipping use equal parts of hoisin, sriancha, terriaki and soy and mix well.

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