Lettuce Wraps
101
8
1 head of Boston, Baby, or Bibb lettuce. We also used iceberg and it was more crunchy.
1 lb. ground chicken
1 lg. onion, diced
2 T garlic, diced
1 T soy sauce
2 t fresh grated ginger (or 1 t dry, ground ginger)
1/4 cup Hoisin sauce
1 T red wine vinegar or rice wine vinegar
2 t Asian chili sauce (this is HOT and you may want a little less)
1 can water chesnuts, diced
1 bunch of green onions, thinly sliced
2 t Asian sesame oil
1 can bamboo, diced (optional)
1 lb. ground chicken
1 lg. onion, diced
2 T garlic, diced
1 T soy sauce
2 t fresh grated ginger (or 1 t dry, ground ginger)
1/4 cup Hoisin sauce
1 T red wine vinegar or rice wine vinegar
2 t Asian chili sauce (this is HOT and you may want a little less)
1 can water chesnuts, diced
1 bunch of green onions, thinly sliced
2 t Asian sesame oil
1 can bamboo, diced (optional)
Wash and dry whole lettuce leaves to use as lettuce cups.
In a large skillet, cook chicken and break up into pieces.
Add the onion, garlic, ginger, soy sauce, Hoisin sauce, vinegar, and Asian chili sauce.
Cook until chicken browns and ingredients are well combined.
Add water chesnuts, bamboo, and green onion. Cook until green onion wilts, about 2 minutes.
Stir in sesame oil.
I have altered this to the liking of my kids, they don't like it so spicy so you can use less chili sauce or use none at all. I also like bamboo in mine, but you may chose to not use it if you want.
Spoon into lettuce cups and serve with rice. Enjoy!
Nutritions
Calories
155
Sodium
416mg
17% DV
Fat
5g
8% DV
Protein
12g
25% DV
Carbs
15g
5% DV
Fiber
2g
11% DV
