Anyhoo, these lettuce wraps are just wonderful ~ healthy & delicious. I was not happy with the original recipe so I modified it by combining it with a recipe we all really enjoyed for the Asian Shrimp Lettuce Wraps I made a while back.
3 tblsp fresh lime juice
1 tblsp vegetable oil
1 tblsp sesame oil
2 tblsp soy sauce, divided
1 tsp ginger
1-2 tsp garlic powder
1 lb ground chicken
1/2 bell pepper, green or red or orange
1 1/2 cups shredded carrots
1/4 cup onion or scallions
3/4 cup chopped fresh mushrooms (optional)
1 8oz can water chestnuts (optional)
1 tblsp hoisin sauce
1 pkg Bibb lettuce
Sweet garlic chili sauce for serving
Soy sauce for serving
Slivered almonds or lightly salted roasted peanuts
In medium bowl, combine lime juice, 1 tblsp vegetable oil, sesame oil, 1 tblsp soy sauce, ginger & garlic. Add chicken & marinate in fridge for 30 minutes.
Heat medium skillet with cooking spray. Add bell pepper, carrots & onion (& any veggies you want). Cook for 3 minutes until slightly softened. Add chicken & marinade & cook until chicken is cooked through. Stir in 1 tblsp soy sauce & 1 tblsp hoisin sauce.
Using a slotted spoon, spoon a few tblsp into each romaine lettuce cup. Garnish with either slivered almonds or roasted peanuts. Serve with sweet chili garlic sauce and soy sauce.
Use whatever veggies you like but think about color & presentation. Even the pic above could use more red bell pepper. And definitely taste your filling before putting it in your wraps. You can always add a sauce or more garlic. And I really enjoyed the Bibb lettuce on this one, the taste as well as not having to trim it, but Hubs preferred the romaine I used for the shrimp wraps.
And after you click ~ have a great weekend :)