Chicken Lettuce Wraps

I recently had 5 girlfriends over for happy hour. It was the first time in over a year to have girls over and the first time in 4 months we’d seen each other.

We all previously worked together at the same company and now have moved on with new opportunities. It was wonderful to catch up with everyone to hear what’s going on in their lives.

Since it was happy hour, I didn’t want to serve a full meal but wanted to have enough food to lightly fill up. I hadn’t made these chicken lettuce wraps in ages so I thought they’d be a good start. Light enough for anyone’s various diets, yet with some protein to sustain. They are a copycat from a restaurant we all know, but over the years, I’ve made my own additions.

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Quick prep for a satisfying appetizer

I was able to find ground chicken at the grocer this time. If not available, ground turkey works well too! A little cheat again using a tablespoon of jarred garlic vs. fresh. We always have baby carrots around so I use those instead of buying bulk carrots. No peeling!

Chop away!

Now I can actually smell them!

Finish the dish with some sliced green onions or chives. Serve with the lettuce to make the wrap.

The lettuce wraps added to a pretty setting of appetizers. More on the other dishes to come!

Yield: 12

Author: Jennifer Hipskind

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Chicken Lettuce Wraps

Fresh appetizer with an easy prep

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 lb ground chicken breast (or ground turkey breast)
• 12 good size lettuce leaves  to create a wrap (butter lettuce works best but romaine can be used as well)
• 1-2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 carrots, peeled and finely chopped
• 2 green onions, thinly sliced
• 2 cloves of garlic, chopped
• 1 8oz can of water chestnuts chopped
• 1/2 cup Hoisin sauce (or more if serving on the side)
• 2 tablespoons low sodium soy sauce
• 1 tablespoon Sriracha sauce
• 1 tablespoons rice vinegar

Instructions

1. Heat oil in a frying pan.  Add the chicken and brown.  The chicken should be lean enough but if not, drain excess fat.  
2. Add onion,  carrots and the garlic and cook until slightly softened, about 2-3 minutes.
3. Add Hoisin, Sriracha, soy sauce and rice vinegar.  Mix all together and cook for about 2 more minutes.
4. Just before serving, add the water chestnuts and green onions.  Stir all together thoroughly.  Cook for just another minute or two.
5. Serve with lettuce for the wrap and additional Hoisin sauce to drizzle on if desired.  Enjoy!

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