We have still been eating pretty healthy in the Mason Household. I have been making my way thru Gwyneth’s Cookbook, It’s All Good trying out lots of new recipes. This one may just be my new favorite. We loved these and they are so healthy and good for you! Even Sterling ate one, although I had to roll his in a flour taco shell instead of lettuce. He freaks about lettuce, kids and their veggies.
The recipe calls for homemade Lee’s Hoisin and Lee’s Sriracha sauce. I had good intentions to make the homemade Hoisin sauce but could not find the red miso paste, so I used store bought Hoisin, and you know what it worked out just fine. So if you want to save time and money just buy a jar of the premade kind (I included the link at the bottom if you want to make GP’s version). I did not use lotus root either- I am honestly not even sure what it is. Next time Matt and I both agreed we would add diced water chestnuts for some crunch. This dish can be made ahead and then just reheated and assembled at dinner time.
|| G P ‘ S C H I C K E N L E T T U C E W R A P S ||
Serves 4Neutral oil (like canola, grapeseed, or safflower oil)
1 lb. ground chicken (preferably dark meat), at room temperature
Coarse sea salt
Freshly ground black pepper
1 yellow onion, peeled and finely diced
4 garlic cloves, finely minced
2 tbsp. finely minced fresh ginger
2 small carrots or 1 large carrot, peeled and finely diced (about ½ c.)
½ c. finely diced lotus root (optional)
Lee’s Hoisin Sauce, divided
1 head of bibb or iceberg lettuce, leaves separated
A handful of cilantro leaves
A few scallions, white and light green parts only, thinly sliced
Lee’s Sriracha, for serving
Heat a few tablespoonfuls of oil in a large, heavy skillet set over
medium-high heat and add chicken, along with a pinch of salt and a few
grinds of black pepper. Cook, stirring to break the chicken up, until
browned, about 10 to15 minutes.
Meanwhile, heat few more spoonfuls of oil in a separate skillet over
medium-high heat and add onion, garlic, and ginger. Cook, stirring
occasionally, until the mixture begins to soften, about 5 minutes. Add
carrot, lotus root, and a pinch of salt. Cook until the carrot just
begins to soften, about 10 minutes.
Combine chicken and vegetables in 1
pan and add ½ c. of Lee’s Hoisin Sauce along with ½ cup of water; cook
for a final minute or 2 to just bring everything together. Place
spoonfuls of the mixture on the lettuce leaves until you’ve used it all
up. (This recipe makes about a dozen wraps, but it depends how big your
lettuce leaves are.)
Thin the remainder of the Lee’s Hoisin Sauce with ½ cup of water and
drizzle a bit on top of each lettuce cup. Scatter the cilantro and
scallions over the lettuce cups and serve with Lee’s Sriracha if anyone
wants a little kick.