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Asian Inspired Chicken Lettuce Wraps

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“These lettuce wraps are so delicious, you would have no idea that they are actually on the healthy side! To make even healthier, you can substitute low sodium soy sauce or tamari and use stevia instead of the sugars. I make these for my family and friends pretty often, and always get told they taste even better than some of the lettuce wraps you can get at popular chain restaurants.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Start by mixing 2 Tbsp of brown sugar with about ¼ c of soy sauce and a splash or two of rice wine vinegar. Set aside. In another mixing bowl, add all of the topping sauce ingredients and as much hot mustard and hot chili oil as you like. I usually use about a ¼ teaspoon of each and it is pretty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour sesame oil into a hot skillet and start by cooking the chicken over medium high heat. When chicken turns white, add the onions until they turn translucent. Finally add the mushrooms and water chestnuts. Mix all ingredients together and cook until it turns golden. Once ingredients are almost fully cooked, add the minced garlic and the sauce mixture you made in the beginning. This last part is optional, but really adds a nice texture to the lettuce wraps. You can use a deep fryer or a pan of hot oil to fry off some rice noodles until they puff up. They will cook and burn extremely fast so you need to be careful with this! Take the lettuce cups and add the chicken mixture, top with crispy rice noodles and drizzle as little or as much topping sauce as you would like.
  2. Enjoy!

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