Tag Archives: Lettuce Wraps

Asian Chicken Lettuce Cup-Rice-Bowl

Asian Chicken Lettuce Cup-Rice-Bowl

  • Servings: 4
  • Difficulty: easy
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Asian Chicken Lettuce Cup-Rice-Bowl
If you have followed me, you know I really like Asian Fusion foods and crave them several times a week. My lovely, on the other hand, doesn’t share my enthusiasm. She likes it but doesn’t crave it like I do. I’ve made chicken lettuce wraps more times than I can count and I love them. The cool lettuce with the spicy salty ground chicken It’s such a simple, flavorful, quick and fairly healthy depending on what you put into it (or don’t). My suspicion with jill’s tepid interest in the lettuce cup lies in the lettuce as a vehicle. It’s messy, or at least mine is messy.

As I mentioned in my last post, Jill bought me Chrissy Teigen’s cookbook at her book fair. As with all my cookbooks, I go through every page and tag the ones I want to try. So I took her base sauce and added some extra veggies and will toy with making a rice lettuce bowl like you would get at Chipotle and add the chicken on it to see if I can move Jill’s needle or determine if the lettuce cup is the culprit of indifference.

Results: So I made this recipe this week and used Chrissy Teigen’s sauce recipes but added some additional vegetables and instead of serving it atop a lettuce cup, I just added it to a bowl for my wife. Flavor was good but I like my recipe a little better due to the peanut sauce but I loved the spicy notes. I didn’t like the bowl idea and would go back to the lettuce wrap. I also didn’t like the mushroom addition and I thought there was too much ginger. But I will be making lettuce wraps in future but using my recipe with a few tips from Chrissy’s book on the sauce.

Ingredients:
Sauce
3 Tbsp. GF Thai sweet chili sauce
3 Tbsp. GF hoisin sauce
3 Tbsp. light GF soy sauce
2 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
1½ Tbsp. GF unseasoned rice vinegar
2 Tbsp. minced garlic (about 4 cloves)
1 Tbsp. minced fresh ginger

Filling
1 lb. ground chicken
3 Tbsp. vegetable oil
8 scallions, thinly sliced, whites and greens kept separate
3 cloves of minced garlic
1 Tbsp. minced fresh ginger
1 Tbsp. of minced jalapeno
4 tbs of minced carrots
4 tbs of diced mushrooms
½ cup finely diced water chestnuts
3 tbs finely diced red bell pepper
Fresh Cilantro
Prepared Rice
Butter Leaf Lettuce (torn)

Directions:
1. Prepare the sauce by mincing everything and then mixing with the wet ingredients. Set aside 2 tbs for browning the ground chicken. img_1051

2. As with most stir-fry type dishes, they go really quickly so go ahead and cut up all your veggies and put them into three different bowls. (hard= carrots, bell pepper, ginger, medium jalapeno, white parts of scallions, mushroom and garlic, soft= cilantro, green onion parts). img_1049

3. Mix in 2 tsp of the sauce into the ground chicken. In a medium heated wok or skillet add some oil and your ground chicken and cook until brown. 5-6 minutes. and remove from the pan.

4. Now for the veggies. Add some oil back to the pan and start by adding the “hard” veggies first and stir and cook for about a minute. Then add your medium and stir for another minute. img_1052

5. Add the chicken back into the pan with the “hard” and “medium” veggies and pour in the rest of the sauce.

6. Right before plating add the cilantro and green onions.
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7. Remove from heat and give it one more stir. To plate the dish, I tore up the lettuce and put it on the bottom of the bowl and then layered on the rice and topped it with the chicken mixture.
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Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

  • Servings: 2-4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps
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I’ve posted a few PF Chang copycat attempts. Now when I make lettuce wraps I am not sure what I am making.. a mash up Korean, Chinese or Thai. I love playing around with Asian sauces. The balance of sweet, salty and spicy just scratch me where I itch. Fairly healthy meal or snack. I would say great for parties but we seem to make a mess and have sauces pouring down our hands. So bring your napkins.

Ingredients
1 package of ground turkey, chicken or pork
4 cloves of minced garlic
1 bunch of green onions
1 can of water chestnuts diced finely
1-2 carrots cut into thin strips
hand full of chopped cilantro
1 tbs of minced ginger
1 head of butter or bibb lettuce

1/4 cup hoisin
2 tbs of Tamari
1 tbs of Rice wine vinegar
1 tbs of Sriracha
1 tsp of Sesame oil
3 tbs of Peanut Sauce (or 1 tbs of warm peanut butter)

Directions
1. Brown your meat (medium heat) and remove any of the fat. Remove your turkey from the pan and add the white parts of the green onion. Let them soften a bit.

2. Now return your meat to the pan along with the onions, garlic, carrots, water chestnuts and ginger. Then combine all the wet sauce ingredients and stir until simmering and until it thickens or reduces a bit. Add the cilantro right near the end. Remove from heat to let cool a little bit. Remember you will be eating this with only a piece of lettuce to shield your hand.

Serve with some diced radishes, cilantro or peanuts.

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PF Chang-ish Chicken Lettuce Wraps

PF Chang-ish Chicken Lettuce Wraps

  • Servings: 2-3
  • Difficulty: easy
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PF Chang-ish Chicken Lettuce Wraps
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I mentioned this in an earlier post but growing up, Chinese food wasn’t a staple in my mom’s kitchen. In fact I can’t recall ever having it outside the occasional mall egg roll or going to a place my best friend’s mother liked. PF Chang’s was a place that opened up my aperture on Chinese food. When I had their General Tso Spicy Chicken and the Lettuce wraps I couldn’t believe it. It was fresh and balanced with sweet and heat.

Jill and I are still trying to control our carbs so a lettuce wrap seemed like a good choice tonight. I love how easy and fast this dish comes together. You can whip these up in no time and totally impress your palate, family, friends etc..
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Ingredients
1 lbs of ground chicken (pork works too)
3 cloves of garlic (minced)
1 tbs of grated fresh ginger
¼ cup of diced water chestnuts
½ cup of fresh cilantro
1 diced jalapeno (seeded)
1 bunch of green onions diced (cook the whites and save green for topping)
3 tbs of Hoisin sauce
2 tbs Soy Sauce
1 tbs of Rice wine Vinegar
1 tbs of Sriracha
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1 head of Bibb/Butter lettuce

Sauce
2 tbs of Chili oil
2 tbs of Soy Sauce
1 tbs Sriracha
1 tbs of sugar
1 tsp grated ginger
Red Pepper Flakes
Shake of garlic powder
Shake of onion powder
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Directions:
1. Make the sauces by adding everything and mixing is well until combined. Set both aside.

2. Prep your lettuce by washing and drying each piece. Also chop all your veggies because this goes fast.

3. On to the meat. Heat up a tbs of olive oil or chili oil in a medium heated pan. Brown your ground chicken and break it down into small bits. Drain liquid/fat

4. Add the white and light green parts of the green onion and jalapeno and stir for about 3mins with the meat. Now add the garlic and ginger and stir for a few minutes.

5. Next add your liquids and stir for about 8mins stirring often. Turn off the heat and add the water chestnuts, green parts of the onion and the cilantro.

6. Serve the meat, lettuce leafs and sauce.. Enjoy!
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