Chicken Lettuce Wraps

Choosing what to make for dinner can be really difficult. I have so many recipes and ideas that making a decision can be a daunting task. Sometimes I just have to stick with the very first idea that pops into my head and roll with it; like these lettuce wraps. I had planned on making them ages ago when I bought some ground turkey at Trader Joe’s, but I ended up putting the meat in the freezer for some reason instead. 

Turns out it had a pretty serious case of freezer burn. Typical. I seriously have to kick this habit. I read so many recipes all the time. When I come across one where I already have most of the ingredients except for one, I get excited at the grocery when I see it and buy it without a definite game plan. Does anyone else have this problem? Especially since I’m usually cooking for one, this happens to me with meat and vegetables all the time. And if I don’t make it within days, it goes bad and I have to throw it out. It’s such a waste. My new September resolution is to only buy fresh ingredients if I plan on cooking it that day. We’ll see how that goes. Wish me luck….

Chicken Lettuce Wraps

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Mango and quinoa give these chicken lettuce wraps a light and healthy twist.

Author: Suzanne Bruno

Recipe type: Dinner, Healthy

Cuisine: Asian

Serves: 4

Ingredients

• 1 pound ground chicken
• 1 medium red bell pepper, chopped
• 1 medium spanish onion, chopped
• 2 tsp canola oil
• 4 cloves garlic
• 1 tsp fresh ginger, grated
• 5 T of hoisin
• 1 T of soy sauce (low-sodium)
• 1 T rice vinegar
• ½ tsp. onion powder
• 1 tsp. fresh lime juice
• 1 tsp cornstarch
• ½ cup mango, diced
• ½ cup cooked quinoa
• Finely chopped cilantro, for garnish
• 2 - 3 scallion stalks
• 1 head Boston leaf lettuce

Instructions

1. In a small bowl, whisk together the hoisin, soy sauce, rice vinegar, onion powder and lime juice. Set aside.
2. Over medium heat, sauté the red bell peppers and onion with the canola oil until tender, about 10 minutes.
3. Add the garlic and fresh ginger and sauté for about a minute until aromatic.
4. Add the ground chicken and break up with a spatula. When the chicken is fully cooked and has turned light brown in color, pour the hoisin mixture over the meat. Continue to stir until the sauce becomes slightly thick, about 5 minutes.
5. Add the quinoa and mix until completely incorporated.
6. Gently stir in the mango, cilantro and scallions.
7. Spoon chicken onto rinsed and dried lettuce leaves. Garnish with scallions and cilantro if desired.

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