Spicy Chicken or Soy Lettuce Wraps

If you want something simple, but very tasty, for lunch or perhaps dinner give these recipes a try.  The first one is a Weight Watcher’s PointsPlus value of 2 per wrap.  Lettuce wraps have been very popular for some time now,  especially since they are lower in fat.  Big difference between a leaf of lettuce and a tortilla.

The second recipe comes from the Cooking for Two 2013 magazine which had a version that sounded good and they used soy crumbles to get a vegetarian version.  I have adapted this recipe to my taste for all you vegetarians out there.

Spicy Chicken Lettuce Wraps

  • 1 lb. ground chicken
  • 1/3 cup water chestnuts, chopped
  • 2 tbsp. garlic, minced
  • 2 tbsp. fresh ginger, peeled and minced
  • 1 tbsp. dark sesame oil
  • 1 tbsp. Thai red curry paste
  • 1/2 tsp.  salt
  • 2 tbsp. hoisin sauce
  • 12 iceberg or bibb lettuce leaves
  • julienned carrots and cucumbers
  • you could add sliced green onions, red peppers julienned or even a few peanuts

Combine first 7 ingredients in a bowl and stir well. Usually I change some of the ingredient amounts but with this recipe I liked its flavor.   Heat a large skillet and coat the pan with cooking spray.  Add chicken mixture and cook 10 minutes (the recipe said 5) or until chicken is done; stir in hoisin sauce.  I drained the mixture as I did not want the extra liquid dripping out of the wrap.

Spoon 1/4 cup chicken mixture onto each lettuce leaf and roll up;  or eat it open-faced.  Garnish with carrots and cucumbers.  This does add a nice crunch to the wraps.

Recipe by cooking with aunt juju   https://cookingwithauntjuju.com/2013/06/14/spicy-chicken-lettuce-wraps/  

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Spicy Soy Lettuce Wraps

  • 1/4 cup vegetable broth
  • 1-1/2 tsp. Asian chili-garlic sauce (I used 2 tsp. Thai Style Chili Sauce)
  • 2 tsp. soy sauce
  • 2 tsp. brown sugar, packed
  • 1/4 tsp. cornstarch
  • 1-2 tsp. vegetable oil
  • 1 red pepper, cut into small pieces
  • 6 oz. soy crumbles
  • 1 cup cooked rice
  • 1 tsp. fresh ginger, grated
  • 2-3 scallions, sliced thin

Combine broth, chili sauce, soy sauce, sugar and cornstarch in a bowl.  Heat the oil in a large skillet and add bell peppers and cook for about 3-5 minutes.  Add the soy crumbles, rice and ginger and cook until fragrant, up to 1 minutes.  Remove and toss in the scallions.  Serve in lettuce leaves.

Comment:  There are many different chili sauces you can use; I happen to like Thai Style Chili sauce.  Sriracha sauce is made from garlic and chiles that are ground into a smooth paste.  Chili-garlic sauce is similar to Sriracha but has a different texture.  Sambal Oelek is made just from ground chiles, without the addition of garlic or other spices.  Thai Style Chili Sauce is a combination of spicy-hot and sweet flavors.

Recipe by cooking with aunt juju   https://cookingwithauntjuju.com/2013/06/14/spicy-chicken-lettuce-wraps/  

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