It's Take-Out Fake-Out time again!
Anyone who has ever been to any asian inspired restaurant will know what these are. It's something that I will always order from one of my favorite asian eateries. Chicken lettuce wraps have become a staple at such restaurants and for good reason too! These perfectly crisp and tasty lettuce cups are light enough to be served as an appetizer and yet filling enough that you could eat them as a meal.
They are rather versatile too! If you're wanting more heat, add some chili sauce or Sriracha. Need some more salt? Add in a touch more soy sauce.
I have to admit, I was a little apprehensive at trying my hand at these. My dad had made these a handful of times several years back, and to my recollection it took almost an hour of him dicing and slicing ingredients. Yikes! These though? Nothing like that!
To lighten these up a bit I went with a lean ground chicken breast and of course low sodium soy sauce. Other than that, there isn't a whole lot of adjusting that can be done. I was extremely happy with the outcome of these. They were quick and easy to make and tasted just as amazing as the ones you can get at the restaurant, if not better!
Plus, there's literally only 5 things that you need to dice, slice, and/or chop. Not bad at all considering the amount of flavor that you get in these lettuce wraps. Though, I would definitely suggest to have everything pre-chopped before you start cooking the chicken - just to make sure things go smoothly.
I served mine with some fresh local sugar snap peas and some tofu 'cream cheese' filled wonton crisps. There may have been a little extra hot chili sauce involved too, but only because I like it hot. Hah!
No, really. I like a lot of spice in my life.
Skinny Chicken Lettuce Wraps
Servings: 4 • Size: About 1 1/2 Cups Chicken + Lettuce • Calories: 307 • Fat: 13.8 g • Carb: 21.8 g • Fiber: 2.6 g • Protein: 23.8 g • Sugar: 3.6 g • Sodium: 601.9 mg
1 Tsp. Extra Virgin Olive Oil
1 Lb. Extra Lean Ground Chicken Breast
1 Onion, Chopped
8 Oz. Water Chestnuts, Drained & Chopped
1/4 C. Hoisin Sauce
2 Garlic Cloves, Minced
2 Green Onions, Sliced
2 Tbsp. Reduced Sodium Soy Sauce
1 Tbsp. Rice Wine Vinegar
1 Tbsp. Fresh Ginger, Minced
1 Tsp. Sriracha
Salt & Pepper To Taste
1 Whole Head Butter Lettuce
Lightly coat the inside of a large skillet with non-stick cooking spray and set the heat to medium high.
Add in the 1 Tsp. Extra Virgin Olive Oil and 1 Lb. Ground Chicken Breast to cook.
While the chicken is cooking, in a large bowl mix the Onion, 8 Oz. Water Chestnuts, 1/4 C. Hoisin Sauce, 2 Garlic Cloves, 2 Green Onions, 2 Tbsp. Reduced Sodium Soy Sauce, 1 Tbsp. Rice Wine Vinegar, 1 Tbsp. Fresh Ginger, and 1 Tsp. Sriracha.
Once the chicken is cooked through, add the sauce mixture to it and continue to cook for another couple of minutes until everything is well incorporated.
Season with salt and pepper to taste.
Serve right away with separated lettuce leaves and enjoy!