Lettuce wraps make me happy. It had been a hot minute since I made lettuce wraps, so I decided it was time we have some. Plus Sterling has been on a real Asian kick so he was excited when I told him I was making these. I have a few different recipes and I am always kind of switching things up but I think this is my favorite on yet. The flavors are so good.
This is such an easy weeknight meal to put together, ready in less than 30 minutes. Both kids loved them but I did serve theirs on mini taco shells instead of the lettuce. So that is an option if your kids snub their noses at lettuce:) Enjoy!
S P I C Y C H I C K E N L E T T U C E W R A P S
1 pound ground chicken (could also do beef or turkey)
4-5 green onions sliced
1/2 cup shredded carrots
1 cup mushrooms sliced thinly
1 small can diced water chestnuts
3 cloves minced garlic
1 tablespoon minced ginger
1/3 cup Hoisin sauce
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons chili garlic sauce or sriracha (use less if you don’t like heat)
sesame seeds for garnish
Bibb lettuce or Romaine
In a skillet brown the chicken until it is cooked. Add in garlic and ginger and cook for a minute or two. Add in mushrooms, green onions, carrots, and water chestnuts and cook about 5 minutes. Add hoisin sauce, soy sauce and rice wine vinegar. Let simmer a few minutes. Add in chili garlic sauce last.
Serve on lettuce and top with sesame seeds and hot sauce.