Not only did I actually get my grocery shopping done this week, but I finally made the lettuce wraps I’ve been planning for two weeks. Yea!
These lettuce wraps were TASTY. We loved them and I’m so glad I finally tried my hand at lettuce wraps. I followed my friend Kristen’s recipe over on Dine and Dish, except I made a chicken mix instead of using ground beef. I also used green onions as a topping at the end, rather than cooking them into the meat. You could easily take either approach.
I feel like most restaurants where I’ve had lettuce wraps serve them with iceberg lettuce. Kristen’s recipe called for Boston bibb or butter lettuce, which I liked better…it still had some crunch, but the leaves are more maleable and didn’t break when you wrapped them up.
Our girls loved putting their lettuce wraps together. I let them spoon the chicken mixture onto their lettuce and sprinkle their green onions over top. They thought that was really fun. In terms of actually eating the wraps, well, Anna loved the filling, and Cate liked the lettuce. But I was able to get Cate to eat her chicken filling as well, she just didn’t love it as much as Anna. Bottom line, they’re a little tricky to eat as wraps for kids, but overall I think a mostly kid-friendly meal.
Modified from Dine and Dish (the Dine and Dish recipe uses ground beef, which Kristen says is delicious…so head on over to Kristen’s site for the ground beef version)
- Boston bibb or butter lettuce leaves (one head), rinsed and patted dry and set aside
- 2 boneless, skinless chicken breasts, diced into small cube-sized pieces (if you want to make this vegetarian, substitute the chicken for diced tofu)
- 1 can water chestnuts, diced into small cube-sized pieces
- Handfull of shiitake mushrooms, diced into small pieces (I actually didn’t add mushrooms this time around, but it’s an option)
- 1 tablespoon cooking oil
- 1/2 onion, diced into small pieces
- 2 cloves fresh garlic, minced or pushed through a press
- 1 tablespoon soy sauce
- 1/4 cup hoisin sauce
- ground ginger
- 1 tablespoon rice wine vinegar
- 1-2 tablespoons Asian chile pepper sauce (optional)
- 1 (8 ounce) can water chestnuts, drained and finely chopped
- 2 teaspoons Asian (dark) sesame oil
- 1 bunch green onions, chopped
Heat oil in a large skillet over medium to medium-high heat. Add chicken, onions and mushrooms (if using). Saute until chicken is cooked through. I lightly sprinkled some salt evenly over the chicken during this step.
Sprinkle chicken evenly with ground ginger. Add garlic, soy sauce, hoisin sauce, vinegar, and chile pepper sauce to the chicken mixture and stir. Stir in chopped water chestnuts and sesame oil and heat through. (If you want to cook the green onions into the meat, add them with the water chestnuts and cook until the onions are just wilted.)
Serve over lettuce leaves, topped with green onions, soy sauce and chile sauce.
Speaking of chili sauce, I picked up this bottle of Maggi Sweet Chile Sauce at Safeway and it is YUMMY. It’s got some heat and a nice sweet flavor. So glad I stumbled on it at the store!