These lettuce wraps are the very definition of quick and easy weeknight meal. It takes maybe 10 minutes tops to throw them together, and, summer bonus – you don’t even have to turn on your oven to do it! The filling is fairly low-cal and wrapped in cool, crisp lettuce leaves, makes for a light and fresh summer dinner idea. It even reheats well so you can make it ahead of time if necessary. What I’m trying to say is, you really should make them.
By Tracey
Asian Chicken Lettuce Wraps
adapted from Iowa Girl Eats
Ingredients:
- 1 lb ground chicken
- 1 small onion, minced
- 2 cloves garlic, minced
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon sesame oil
- 2 1/2 tablespoons soy sauce
- 1/2 tablespoon water
- 1/2 tablespoon honey
- 1 tablespoon peanut butter
- 4 teaspoons rice wine vinegar
- 1 teaspoon chili garlic sauce
- 3 scallions, chopped
- 1 head Boston lettuce, washed and leaves separated
Directions:
Set a large, nonstick skillet over medium-high heat. Add the ground chicken and onion and cook, stirring frequently, until the chicken is browned and cooked through. In the last minute or two of cooking, add the garlic and ginger to the pan, stirring often until fragrant. Season the mixture to taste with salt and pepper.
Meanwhile, in a small bowl, stir together the sesame oil, soy sauce, water, honey, peanut butter, rice wine vinegar, and chili garlic sauce to make the sauce. Microwave the sauce for 20 seconds, then stir until smooth. Pour the sauce into the skillet, stirring to incorporate with the chicken/onion mixture. Stir in the scallions, and cook for just a minute or two to soften slightly and warm through. Taste and season with additional salt and/or pepper if necessary. Serve with cold lettuce leaves.
