Thinking Outside the Wrap
April 23, 2013
I would file this under my best copycat, fake-out recipe. It's a dish I make quite often for dinner because it has zero carbs and loaded with protein and veggies. You’ll love the crunch of the lettuce, the slight saltiness of the soy sauce and the brightness from the lemon and ginger, in these tasty wraps. The best part is the crunch from the roasted peanuts and sesame seeds. One pot is all you need. Forks are optional. Avocado, coriander or chilies make great toppings. A quick note about lettuce, I have found the best lettuce for wraps to be Butter or Iceberg. It's nice and crisp, holds up well to folding and wrapping plus the leaves are perfectly shaped like cups. This is a crowd pleaser. I haven't met anyone who doesn't love it... yet. Cook note: Did you know you can add the avocado seed with sliced avocados to keep them from browning? Try it. google адвордсPrint
Chicken Lettuce Wraps
By April 23, 2013Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 15 mins
- Ready In: 30 mins
An easy, delicious and healthy Asian Chicken Lettuce Wraps recipe that makes a great appetizer or lunch.
- 8 lettuce-leaves iceberg or butter
- 2 tablespoons olive-oil divided
- 1 medium chicken-mince best bought fresh at poultry counter
- 1 small onion chopped finely
- 1 medium carrot grated
- 2 small zucchini-2 grated
- 1 small can corn drained and rinsed
- 2 tablespoon soy-sauce
- 2 tablespoons fresh-ginger grated
- 2 tablespoons lemon-juice
- 1 tablespoon worchestire-sauce
- 1 ripe avocado sliced
- 1 tablespoon sesame-seeds
- 1 handful roasted-peanuts roughly chopped
- 0 salt-pepper
- Heat a large wok or sauté pan over high heat. When the pan is hot, add 1 tablespoon of olive oil. Carefully add the chicken mince, season with salt & pepper and cook, stirring continuously until the chicken begins to brown on the outside, 5-7 minutes.
- Once cooked, transfer chicken into a bowl and put pan back on heat. Add the remaining tablespoon of olive oil and add onion. Once translucent, add the shredded carrot and zucchini. Stir well and cook for 5 minutes.
- While the veggie mixture is cooking, wash lettuce leaves, drain and set aside. Leave whole.
- Add the cooked chicken to the pan and add soy sauce, lemon juice, worcestershire sauce and fresh ginger. Stir well and let cook for another 5 minutes.
- Add the corn, stir and taste. Season with more salt & pepper if needed. Remove from heat and let cool slightly.
- To serve, lay the lettuce cups on a plate, spoon mixture onto each lettuce leaf, top with the sliced avocados, sesame seeds and roasted peanuts. Enjoy!