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 http://cookingwithauntjuju.com/2013/06/14/spicy-chicken-lettuce-wraps/
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 http://cookingwithauntjuju.com/2013/06/14/spicy-chicken-lettuce-wraps/
I’m a huge fan of lettuce wraps! Yum!
I like them too instead of bread or tortillas! I have added a recipe using soy crumbles for any vegetarian or someone like me who will try anything lower in fat.
Reblogged this on mamabatesmotel.
Thanks so much – it’s a good wrap!
You’re welcome…