Chicken Lettuce Wraps

Earlier this week we had a visit from Carolina Mushroom Farm, Shahane brought us fresh Oyster , Baby Bella and Shitake Mushrooms. When he told us the prices I was floored.  Not only are they grown locally over in Willow Springs they also are cheaper than what my family normally buys at Whole Foods. Shahane was a great sport in patiently waiting till I could speak to him. Our store was quite busy at the moment with deliveries and clients in for their shopping.

Last week I join SWMBO & Dan on the Low Carb diet.  When Shahane delivered the Shitakes Asian Lettuce wraps popped in my head instantly. Unfortunately its been 3 days and I am just getting a chance to cook them.  My favorite type of lettuce to use for this is butter lettuce however I only have iceberg here at home. Sigh. I will make do.

Lets talk lettuce wraps now. The ideal chicken for these is ground chicken coming in at $8.50 lb.  And while I would like to say there will be leftovers there won’t be. They just taste too darn good. I totally recommend making 2 batches of this at once. One for dinner and one for lunches. Did I mention they even taste great cold?

Print Recipe
Chicken Lettuce Wraps
A great summer meal to cool you off when the temperature.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 15
Cook Time 15
Servings
servings
Ingredients
Course Main Dish
Prep Time 15
Cook Time 15
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large skillet on med heat add Olive Oil once shimmering add Chicken, mushrooms & onions to brown.
  2. Add mushrooms and garlic cook for 3 minutes.
  3. Mix together soy sauce, hoisin, rice wine vinegar, ginger, sriracha. Add to chicken mixture
  4. Add in water chestnuts cook for 1 minute, Salt & Pepper to taste
  5. Garnish with Green Onions & Serve
Recipe Notes

Mung Bean Noodles are a fun addition to get kids interested in cooking. I discovered I was out & Rutabaga was quite sad to know we wouldn't have them on top of our lettuce wraps. You heat your oil and drop in a small handful noodles, they instantly puff.  Flip them with them with tongs puff again. The whole process takes literally 5 seconds. Drain on paper towels. While this recipe is not gluten free it is easily made gluten free using tamari instead of soy sauce. The mung bean noodles are gluten free.

Share this Recipe

Leave a Reply