I saw
this recipe for Asian Lettuce Cups in the August issue of Cooking Light and knew I wanted to try it. I wasn't disappointed, they were good. But, I thought with a few adjustments they could be even better. So here is my adaptation of the recipe.
Lettuce Wraps (adapted from Cooking Light, August 2010)
Meat Mixture
1.5 tbsp canola oil
3 cups coarsely chopped shiitake mushrooms
2 chicken breasts, minced
or 1 pound ground chicken breast
3 cloves garlic, minced
1/2 tsp fresh ginger, peeled and minced
3 tbsp white onion, chopped
1/2 tsp pepper
1/2 tsp salt
1 tbsp
Soy Vay Veri Veri Teriyaki or 0.5 tbsp Teriyaki sauce and 0.5 tbsp soy sauce
1 (8 oz.) can water chestnuts, drained and coarsely chopped
1 head Boston lettuce
or Bibb lettuce
Sauce
3 tbsp hoisin sauce
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
2 tsp Sriracha
1/4 tsp salt
Heat 1 tablespoon oil in a large skillet over medium heat. Saute mushrooms for five minutes or until tender. Remove from heat and place mushrooms in a large bowl.
Meanwhile, combine chicken, garlic, ginger, onion, Soy Vay, salt, and pepper in a bowl. Stir to combine.
Heat remaining 0.5 tablespoon of oil in pan and add meat mixture. Cook 5-7 minutes or until chicken starts to brown and is cooked through. Remove from heat and combine with cooked mushrooms and water chestnuts.
In a small bowl whisk together sauce ingredients.
And it's time to serve.
Place a spoonful of the chicken mixture into a leaf of lettuce and drizzle a spoonful of sauce over the top. Eat and enjoy!
