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Asian Chicken Lettuce Wraps
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Bon Appetit
recipe + photo by Christy Smith, MNT, nutrition counselor christy@wholetohealthy.com, accepting clients
Asian Chicken Lettuce Wraps
This recipe was created somewhat accidentally but has become a house staple. It’s super healthy and versatile, and a big crowd pleaser! Turkey can be used in place of chicken, and try other nut/seed butters in place of peanut butter if you’d like. I’ve also added the meat mixture to chopped lettuce as a salad instead of wraps. Enjoy!
(serves 4)
Ingredients:
1 pound ground chicken 1 red bell pepper, diced 2 1/2 teaspoons rice wine vinegar 1/2 tablespoon freshly grated ginger 2 teaspoons sriracha, plus extra for drizzle 2 teaspoons toasted sesame oil 2 teaspoons Worcestershire sauce 1/2 teaspoon red curry paste 2 garlic cloves, pressed 3 tablespoons peanut butter 6 tablespoons boiling water salt and pepper to taste 8-12 large romaine lettuce leaves 1 carrot, shredded chopped peanuts, optional chopped cilantro, optional chopped green onion, optional diced avocado, optional cheddar/ jack/ American (queso would work great, too)
Directions:
1. Brown chicken in large pan until no longer pink, about 10 minutes. Stir in chopped red pepper and cook until tender, 5 more minutes. 2. Add vinegar, ginger, sriracha, sesame oil, Worcestershire sauce, red curry paste, and garlic. Stir well until blended. Add peanut butter and stir well. Add boiling water a tablespoon at a time until your desired consistency is reached. 3. Assemble romaine leaves on plate. Place ground chicken mixture on each leaf and garnish with the carrot, more sriracha if you like, and any of the other toppings that sound good/you have on-hand.
