Asian Lettuce Wraps
I love these things! I could honestly eat them every day of the week and not get tired of them. And because they take a total of 15 minutes to make, I eat them a lot! Okay, so it far away from my usual country cooking and I never had a lettuce wrap until about 10 years ago when I heard that PF Chang’s was new in town and this is high on the list of things to try. And I did and I fell in love with them. Cold crisp lettuce bib Lettuce and warm tender chicken crumbles mixed with the best sauce and a little crunch! Try these… you’ll love them!
Asian Lettuce Wraps
1 tablespoon olive oil
1 pound ground chicken
2 cloves garlic, minced
1 onion, diced
¼ cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon freshly grated ginger
2 carrots julienne or grated
Kosher salt and freshly ground black pepper, to taste
1 head butter (bib) lettuce
Heat olive oil in a large nonstick skillet over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
Arrange lettuce leaves on a plate or platter. You can use any lettuce but I prefer Bib, Boston, or Butter Lettuce for the tender leaves that make the perfect cup to hold your filling.
Stir in carrots and sauté until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Want a bite?
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