Asian Chicken Lettuce Wraps

After an indulgent holiday weekend, I was flipping through America’s Test Kitchen Light & Healthy 2010 in search of something fresh and light to get us back on track.  These Asian Chicken lettuce wraps caught my eye.  A little over a year ago now, I made lettuce wraps using a recipe from the Biggest Loser. They were absolutely delicious and so much fun to eat!  I figured it couldn’t hurt to try a new recipe with a bit of a different spin.  One word for these lettuce wraps: FRESH!  I am in love with the combination of lime juice, fresh basil, scallions, and cilantro! Each bite was bursting with the flavors of nature!   I added some minced carrot for additional color, bulk and nutrition.  I must say this was a very satisfying and filling meal.  And to quote my husband, “I feel full but I don’t feel gross.” Perfectly articulated if you ask me!

*Notes:

  • These can be made gluten free by eliminating the soy sauce or subbing gluten-free soy sauce.
  • I doubled the recipe below and there was enough to feed three for dinner and two for lunch.

Asian Chicken Lettuce Wraps:

  • 1 cup cooked brown rice
  • 3 tablespoons soy sauce
  • fresh squeezed juice of one lime
  • fresh grated zest of one lime
  • 1.5 tablespoons brown sugar
  • 1 teaspoon corn starch
  • 1 pound ground chicken or turkey (or a combination of both)
  • 2 teaspoons olive oil
  • 1 jalepeno chile, stemmed, seeded and minced
  • 1 carrot peeled and minced
  • 1/4 cup chopped fresh basil
  • 4 scallions, sliced thin
  • 3 tablespoons chopped fresh cilantro
  • 12 Boston lettuce leaves (about one head) washed and spun dry

Prepare rice according to package instructions and set aside.

Whisk the soy sauce, lime juice, lime zest, and cornstarch together in a small bowl.  Set aside.

In a skillet over medium heat warm oil.  Add carrots and cook a few minutes,  or until soft. 

Meanwhile, in a small bowl mash ground meat with the back of a spoon until smooth.   Add the ground meat and jalepeno to the skillet containing carrots. Break up meat with a wooden spoon. Cook until meat is no longer pink.

Add the soy sauce mixture to the skillet and cook stirring constantly. Remove from heat and stir in basil, scallions, and cilantro.

Transfer meat to a serving bowl and serve with rice and lettuce. To serve, scoop some rice on top of each leaf and top with scoops of meat.

Adapted from America’s Test Kitchen Light & Healthy 2010.

Advertisements

2 Responses

  1. I am proud to have witnessed that quote 🙂 These were amazing, I am definitely making them soon!

  2. sounds delicious! i tried making them myself for the first time recently and would definitely do it again 🙂 maybe soon 😉

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: