Asian Chicken Lettuce Wraps

By á-4677

These lettuce wraps are a delicious choice when preparing for a party or just looking for a healthier way to enjoy your favorite restaurant wraps. For extra visual appeal, garnish with bright extras like red peppers and scallions.

Ingredients

• 2 teaspoons canola oil
• 8 ounces white mushrooms, chopped
• 1 pound lean ground chicken
• 1 clove garlic, minced
• 1/2 teaspoon fresh ginger, minced
• 1 cup green onions, sliced
• 1 (8-ounce) can water chestnuts, sliced, drained and chopped
• 1 tablespoon toasted sesame oil
• 1/2 tablespoon rice wine vinegar
• 3/4 teaspoon low-sodium soy sauce
• 1/2 teaspoon honey
• Crushed red pepper flakes, to taste
• 8 large lettuce leaves

Preparation

Step 1

Heat canola oil in large nonstick skillet over medium heat. Add mushrooms and cook for 5 minutes or until tender, stirring occasionally. Place mushrooms in a large bowl, set aside.

Add chicken, garlic and ginger to skillet and cook for 6 to 7 minutes or until chicken is brown, breaking the meat up as it cooks. Combine the chicken mixture with the bowl of mushrooms; add green onions and water chestnuts; toss together.

Combine sesame oil, rice wine vinegar, soy sauce, honey and crushed red pepper flakes in a small bowl; whisk to mix well.

Divide chicken mixture evenly between each lettuce leaf and top with sesame oil mixture.