Over the weekend I picked up some butter lettuce at Costco, and because everything at Costco is wayyy more than you need for a family of 2, I started looking for alternate ways to eat lettuce after several salads. I could eat salads for every meal, but Jordan reaches his limit after 2 or 3…in a row ;). These lettuce wraps are the perfect way to use up that abundance of lettuce. You can also have these on the table in 20 minutes. Can’t beat that! I’d never had lettuce wraps but when I spotted these on Pinterest, I had to give them a try. They didn’t disappoint! Yum! They don’t have a lot of ingredients – and you won’t need to stop at any speciality stores – but they have a ton of flavor! With 2 teaspoons of sriracha, they’re only mildly spicy. Feel free to add more or less to your tastes. The original recipe uses ground chicken, but since I didn’t have ground chicken on hand I used cubed chicken breasts instead. If you have ground chicken, feel free to use that instead. Go ahead and bookmark this recipe. It’s the perfect, easy weeknight meal or you could even serve them as appetizers. Enjoy!
Chicken Lettuce Wraps
1 tbsp olive oil
2 large boneless skinless chicken breasts, cubed
1/4 tsp garlic powder
1 tsp dried minced onion
1/4 cup hoisin sauce
2 tbsp soy sauce
1 tbsp rice wine vinegar
3/4 tsp ground ginger
2 tsp sriracha, or more to taste
1 (8-ounce) can sliced water chestnuts, drained
butter lettuce
toasted sesame seeds for garnish, if desired
1. Heat olive oil in a large nonstick skillet over medium high heat. Add chicken and cook until lightly browned, about 5 minutes.
2. Stir in garlic powder, minced onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, sriracha, and water chestnuts and cook about 2 minutes more.
3. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Garnish with sesame seeds.
*adapted from Damn Delicious
