Chicken Lettuce Wrap

Whether you need a light lunch on a hot summer’s day or a quick, but healthy dinner after a busy day, chicken lettuce wraps will satisfy your hunger.

Diced vegetables and ground chicken cooked together in a savory sauce are rested on chilled lettuce leaves — simple, quick to make and guaranteed to satisfy your taste buds!

Preparation: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Quantity: 4 servings
338 calories per serving
[ratings]

Ingredients:

• Finely diced caps of 150g of shiitake mushrooms (stems discarded)
• ½ cup finely diced onions
• 1 ½ tsp chopped garlic
• 1 tsp chopped ginger
• 60g (5 tbsp) hoisin sauce
• 12g (2tbsp) rice vinegar
• 12g (2tbsp) soy sauce
• 2 tsp sesame oil
• 1 head butter lettuce, with leaves, separated
• 500g ground chicken
• 2 tbsp vegetable oil
• Salt and pepper to taste

Steps:

1. In a large non-stick pan, heat the oil over medium heat (± 375ºF) before adding the chicken. Season the chicken to taste with salt and pepper. Use a wooden spoon to break up the meat into smaller chunks while cooking. Cook for 5 – 6 minutes until it is nearly cooked through.

2. Add the mushrooms, onions, garlic, and ginger to the pan and cook for another 5 minutes until the vegetables are soft. Meanwhile, use a small bowl and a whisk to mix the hoisin sauce, rice vinegar, soy sauce, and sesame oil.

3. Once the vegetables are cooked, pour the sauce over the mixture in the pan and mix it into the vegetable and chicken mixture.
4. Set the chilled lettuce leaves on plates with the curling outsides facing upward. Dish the warm mixture into the leaves and serve immediately.