Asian Lettuce Wraps

Sometimes you just get in the mood where you don’t want tortillas, or pitas or taco shells.  Lettuce can work really well to wrap a variety of fillings.  It’s extremely fresh and crisp.  Make sure you use a rather mild lettuce like head or bib so you don’t lose the wonderful flavors of your filling in all it’s greenness.

Serves 2 wraps

Asian Lettuce Wraps
Save RecipeSave Recipe

Ingredients

  • 16 lettuce leaves, boston or head
  • 1 lb chicken, cubed
  • 1 tbsp canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 3 tsp ginger
  • 1 can waterchestnuts, drained and chopped
  • 1 bunch green onion
  • 2 cups bean sprouts

Instructions

  1. In a fry pan over med-high heat saute the chicken until brown and juices run clear. Remove from pan.
  2. In same pan add oil and diced onion.
  3. Add the garlic and cook until they begin to turn translucent.
  4. Add the hoisin, soy sauce and red wine vinegar. Turn down the heat to medium and simmer for a couple minutes.
  5. Stir in the water chestnuts, green onions and bean sprouts.
  6. Return the chicken and all it's juice back to the pan.
  7. Cook until the bean sprouts just begin to wilt. Serve in lettuce leaves.
Recipe Type: Appetiser
7.6.4
154

In a fry pan over med-high heat saute the chicken until brown and juices run clear. Remove from pan.

In same pan add oil and diced onion.

Add the garlic and cook until they begin to turn translucent.

Add the hoisin, soy sauce and red wine vinegar. Turn down the heat to medium and simmer for a couple minutes. Add the ginger.

Stir in the water chestnuts, green onions and bean sprouts.

Return the chicken and all it’s juice back to the pan.

Cook until the bean sprouts just begin to wilt. Serve in lettuce leaves.

Share this with your friends:Share on FacebookTweet about this on TwitterPin on PinterestEmail this to someone

Speak Your Mind

*