I cook often and in decent quantity, as I reckon you’ve all figured out. It is not uncommon for me to send doggie bags home with my dinner guests, but not this time. I was utterly selfish and kept the lettuce wraps to myself. I don’t feel bad about it either. Not one bit.I was introduced to lettuce wraps pretty late in life. I was around 25 or so, finally went to a PF Changs and saw them on their menu. I have been hooked ever since.Lettuce wraps are really the perfect meal for me, high protein, no carb. I don’t feel guilty eating two! Even the child ate them, but of course not when they were served, but the next day cold from the fridge sans lettuce.
When making this, to be gluten free, use gluten free soy sauce or tamari.
Chicken Lettuce Wraps
- 1 head Boston or bib lettuce
- 1 lb . ground chicken
- 8 oz . mushrooms; finely chopped
- 4 green onions; diced
- 2 carrots; grated or finely diced (about 1 cup)
- 1-8 oz . can diced water chestnuts; dice finely
- 1/2 cup cashews; broken/crushed
- 3 tbsp . high heat oil
- Pepper to taste
- 2 tbsp . cilantro
- 2 tbsp . soy sauce or tamari
- 11/2 tbsp . brown sugar
- 21/2 tbsp . rice vinegar
- 2 tbsp . ketchup
- 1 tsp . ground ginger
In a bowl add all the sauce ingredients and whisk together; set aside.
Add the oil to a large pan and turn the heat to high.
Once it is hot add the chicken and begin to cook it.
Once the chicken is almost done, add the carrots and green onions.
Cook for an additional minute then add the mushrooms and water chestnuts.
Add pepper and lightly salt.
Avoid over salting until the sauce has been added.
Once the veggies are tender and the chicken is thoroughly cooked, drain any residual olive oil (if there is any) and add the sauce.
Mix well and bring to a quick simmer.
Serve with the lettuce.
Also great served chilled.