Chicken Lettuce Wraps – Makes 14 wraps
69 cal per wrap
Cooking Time
Prep: 20 min
Cook time: 20 min
Total cook time: 40 min
Ingredients
1 lb(s), Ground Chicken Breast
6 Green Onions – whites and greens sliced
1 can, Water Chestnuts chopped
1 Large Red Bell Pepper diced
3 medium portobello mushroom caps
¼ cup Soy Sauce
2 tsp Sesame oil
1 T ground chile paste
1 T Minced California Garlic
2 T Hoisin Sauce
1 T Fresh Ginger grated
1 small head iceberg lettuce
Dipping Sauce:
27 cal per tablespoon
¼ cup Soy Sauce
2 T Rice Vinegar
1 t. Coleman’s English Mustard
1 T Organic Honey
1 t. Chile Paste
1 t. Minced California Garlic
½ T Fresh ginger root grated
1 T water
Mise en Place
Mise en place (MEEZ ahn plahs) is a French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Pans are prepared. Mixing bowls, tools and equipment set out. It is a technique chefs use to assemble meals so quickly and effortlessly.
Cooking Instructions
Prepare cooking sauce:
Combine soy sauce, sesame oil, chile paste, garlic, and hoisin sauce. Whisk in a bowl until well mixed and set aside.
Prepare filling:
Brown ground chicken over medium high heat until completely cooked. Rinse cooked chicken in a colander with warm water to remove fat. When chicken is cool enough touch, mince chicken with fingers until well minced fine. Return chicken to pan and add the cooking sauce. Heat until bubbly and hot and excess liquid cooks down. When chicken mixture is warm and bubbly, add remaining ingredients except for the green onions. Cook for approximately 5 minutes until vegetables are cooked through. When vegetables are soft turn off the heat and add in the green onions and stir until mixed. Keep warm and make dipping sauce.
Dipping sauce:
Whisk all ingredients until well blended. 1 Tbs per serving
Time to Eat
To serve separate iceberg lettuce into individual cups. Fill 1 lettuce cup with ¼ cup filling mix. Drizzle sauce to taste
