Crunchy lettuce, warm filling, and a beautiful mixture of flavors make this a family favorite year-round and for any meal. You can have these chicken lettuce wraps on the table in no time, but don’t be surprised if the family sends you back in to make a second batch; they are that good!
1poundground chickenor substitute with ground turkey, ground beef, or ground pork
1tablespoonvegetable or peanut oil
½cupbell peppersone color or mixed colors, diced (you could also substitute with your favorite diced vegetable)
2large garlic clovesminced
1pinchof crushed red peppers
8-10mushroomscremini or similar, diced
8ozwhole water chestnutsdrained and diced (found in Asian/Chinese grocery stores, or you can substitute them with peanuts or walnuts. Chestnuts are softer than regular nuts but do give that crunchiness needed in a wrap)
1heaping teaspoon gingergrated (gives a spicy kick and a little zing, but you can leave it out or reduce the amount)
1head butter lettucebaby Romaine lettuce, or similar (but I don’t recommend Iceberg lettuce which breaks easily)
5tablespoonslow sodium & GF soy sauce or coconut aminos
2tablespoonsrice wine vinegar
2tablespoonstahinior hoisin, texture same but flavor different, and hoisin more popular in other recipes
1 ½teaspoonslime juice
Salt and pepper to taste
Optional: Garnish with ground peppergreen onions, sesame seeds, peanuts
In a small bowl mix the sauce ingredients. Set aside.
Heat some cooking oil in a non-stick medium or large skillet over medium heat. Saute bell peppers, and mushrooms, (over medium-high heat) until softened slightly, set aside (about 2-3 minutes).
In the same skillet add more oil and cook ground chicken until browned, halfway through cooking add the onions, garlic, and ginger.
Return the mushrooms and peppers to the skillet, add water chestnuts, stir in the sauce, and simmer for a minute or 2.
Prepare the lettuce and add the filling (about 2 heaping tablespoons per wrap). Add garnishes of your choice and serve immediately.