Sweet and Spicy Lettuce Wraps
I’ve been craving lettuce wraps lately and wanted to try making them for the first time. Wow, these are so easy and perfect for a quickie weeknight meal! I think this might be a new go-to recipe for us during the hectic workweek. We had a whole head of cabbage so used cabbage leaves in place of lettuce (so, yes, these were cabbage wraps!). It worked pretty well, although I’d like to try with lettuce next time. I would also add any extra veggies to the slaw (broccoli and zucchini would go well I think). This sauce is so YUMMY! And this is pretty filling for a no-carb meal. We couldn’t even finish it but I ate the filling the next day as an Asian chicken salad and it was delicious! I think you could probably swap out the chicken for pork, chopped shrimp, or tofu, too. This one’s a keeper!
Recipe courtesy Recipe Girl
3 tablespoons peanuts, unsalted, dry roasted, roughly chopped
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 teaspoon minced ginger
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon minced garlic
2 cups thinly sliced cabbage
1/2 cup grated carrots
1 cup canned, sliced water chestnuts, drained
1 cup finely diced cooked chicken breasts
12 bibb lettuce leaves
1. Saute peanuts in small skillet over medium-high heat; cook 3 minutes until lightly browned, shaking pan often. Remove from heat; set aside.
2. In small bowl, whisk hoisin, vinegar, soy sauce, ginger, oil, pepper and garlic.
3. In medium bowl, mix 2 T. peanuts, cabbage, carrots, water chestnuts and chicken; add sauce and toss.
4. Spoon 1/3 c. chicken mixture in center of each lettuce leaf. Sprinkle each peanuts.