I used to love visiting this Asian restaurant when I was in college that served the most delicious lettuce wraps. Today, I began thinking that I should be making these for my family. They are cheap, healthy and gourmet! My husband and I are currently in week two of the Insanity workout program, and I am trying to increase my caloric intake. Although there is fat in these wraps, it is polyunsaturated "good fat". Asian lettuce wraps may be the perfect solution for a quick and delicious snack, lunch or dinner. These would even be a suitable choice for entertaining friends and family. These can be made with chicken or beef. I am choosing chicken for my recipe. I have not visited this restaraunt in a long time, but I am happy I can make these at home for a fraction of the price of going out!
2 heads of butter lettuce, leaves removed to make individual wraps
8 boneless chicken breasts (preferably organic), cut into 1/4" chunks
2 Tbsp. coconut oil
3 Tbsp. minced garlic
2 Tbsp. Kikkoman soy sauce
1/4 cup hoisin sauce
2 tsp. ginger
1 Tbsp. red wine vinegar with garlic
Asian chile pepper sauce (to increase spicy flavor)
1 bunch green onions, chopped
2 tsp of sesame oil
Serves 5 for $2.50 per serving (2 lettuce wraps)
Rinse lettuce heads and pull off individual leaves; pat them dry and set aside. Be careful that these are not torn. In medium skillet, cook chicken over medium heat with 2 tbsp. of coconut oil. Cook chicken until juices run clear and meat is white throughout. Remove chicken and place on a plate with a paper towel to absorb excess liquids. Combine and cook garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce over medium heat. Stir in green onions, cooked chicken and sesame oil. Cook for about 2 minutes. While this is cooking, arrange lettuce leaves around the edge of a large serving platter (or individually on each plate) and place the meat in the center of the platter. You may also spoon the chicken mixture into the center of each lettuce leaf if you are serving people individually. Wrap the lettuce leaf up to contain the meat, and then ENJOY!
You can substitute 2 lbs. of ground beef for chicken. The cost will change to $1.70 per serving.
From my home to yours,
Sarah
--The Cheap Gourmet Mom
2 heads of butter lettuce, leaves removed to make individual wraps
8 boneless chicken breasts (preferably organic), cut into 1/4" chunks
2 Tbsp. coconut oil
3 Tbsp. minced garlic
2 Tbsp. Kikkoman soy sauce
1/4 cup hoisin sauce
2 tsp. ginger
1 Tbsp. red wine vinegar with garlic
Asian chile pepper sauce (to increase spicy flavor)
1 bunch green onions, chopped
2 tsp of sesame oil
Serves 5 for $2.50 per serving (2 lettuce wraps)
Rinse lettuce heads and pull off individual leaves; pat them dry and set aside. Be careful that these are not torn. In medium skillet, cook chicken over medium heat with 2 tbsp. of coconut oil. Cook chicken until juices run clear and meat is white throughout. Remove chicken and place on a plate with a paper towel to absorb excess liquids. Combine and cook garlic, soy sauce, hoisin sauce, ginger, vinegar and chile pepper sauce over medium heat. Stir in green onions, cooked chicken and sesame oil. Cook for about 2 minutes. While this is cooking, arrange lettuce leaves around the edge of a large serving platter (or individually on each plate) and place the meat in the center of the platter. You may also spoon the chicken mixture into the center of each lettuce leaf if you are serving people individually. Wrap the lettuce leaf up to contain the meat, and then ENJOY!
You can substitute 2 lbs. of ground beef for chicken. The cost will change to $1.70 per serving.
From my home to yours,
Sarah
--The Cheap Gourmet Mom
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