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Healthy Asian Lettuce Wraps


  • Author: Cori Horton
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Diet: Low Calorie

Description

Fresh, fast, light, and super tasty, Healthy Asian Lettuce Wraps are made for summer living. The secret is in the sauce, packed with garlic, ginger, and deep umami flavour, it’s a low-carb meal in under 30 minutes! 


Ingredients

Scale

FOR THE FILLING

  • 1 tablespoon sesame oil
  • 1 pound ground chicken
  • ½ teaspoon white pepper (optional)
  • 1 cup shiitake mushrooms diced
  • 1 (8 oz) can water chestnuts, drained and diced
  • 1 carrot, cut thin, short julienne or grated
  • ½ sweet pepper, yellow or red, cut thin, short julienne
  • 23  green onions thinly sliced
  • 1 head of romaine lettuce  leaves washed and cut to size (see note)

FOR THE SAUCE

  • 1/4 cup hoisin sauce
  • 2  tablespoons soy sauce or Tamari (gluten-free)
  • 1 rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon lightly packed fresh ginger, minced
  • 3 garlic cloves minced
  • 1 shallot diced

TO GARNISH

  • Lime
  • Sesame seeds
  • Asian hot sauce, like Siracha

Instructions

  1. Prep your ingredients: mince garlic, ginger & shallot. De-stem and chop mushrooms, drain and chop water chestnuts, cut pepper and carrot into short julienne.
  2. In a small bowl or measuring cup combine 1 tablespoon of sesame oil, soy sauce, hoisin sauce & rice vinegar along with your garlic, ginger & shallot. Stir to combine and reserve.
  3. Prep lettuce leaves, washing and trimming as needed then store cold until needed.
  4. In a large skillet over medium-high heat, add second tablespoon of sesame. Once oil is hot, add ground pork or chicken.Break up meat into small, easy to eat bits with a wooden spoon or spatula as it cooks. Season lightly with white pepper. Cook until meat is translucent and turn as needed to cook all raw bits.
  5. Add your vegetables to the meat mixture starting with the shitake mushrooms, water chestnuts then add carrot and sweet pepper. Toss and cook for about two minutes.
  6. Reduce temperature to medium low and add green onions followed immediately by your sauce. Stir to combine then distribute evenly over pan and let simmer for 2 – 3 minutes, stirring as needed then remove from heat.
  7. Arrange lettuce leaves on a waiting serving dish. Scoop warm wrap filling on to each leaf and place on plate. Finish with sesame seeds, serve with lime wedges and/or hot sauce.

Notes

Notes on Lettuce: Use your favorite lettuce, Romaine holds well against the heat, so it works well.  You can trim the stem, and use just the deeper, leafy portion, but I kind of like the stem as a convenient ‘handle’. Boston and Leaf Lettuce works very well for warps, with the nice deep pockets in the larger leaves. Makes it easier to hold and munch.

  • Category: Mains
  • Method: Frying
  • Cuisine: Asian

Keywords: Asian Lettuce Wrap,