Lettuce wraps are great because they're a healthier taco alternative. For these, a mixture of soy sauce (or gf tamari which I used), hoisin sauce and rice vinegar elevates sauteed onions, garlic, mushrooms and carrots with Asian flair. Toss in some shredded chicken breast and green onions and you've got a flavorful filling. To save time, use a store-bought rotisserie chicken and debone, using the meat for the filling. The original recipe included water chestnuts and pickled ginger which I omitted - but feel free to add them along with other things to suit your tastes.
Asian Chicken Lettuce Wraps
recipe adapted from AllRecipes
recipe adapted from AllRecipes
2 heads of Bibb or butter lettuce, leaves separated and cleaned
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 pound cremini mushrooms, sliced thin
1 cup diced carrots
1 tablespoon soy sauce (or gluten free tamari)
1/4 cup hoisin sauce
1 tablespoon rice vinegar
2 pounds cooked chicken breast, gently shredded
1 bunch green onions, chopped
2 teaspoons Asian sesame oil
Rinse whole lettuce leaves and pat dry, being careful not tear them. Arrange leaves on a serving platter and set aside.
In a medium skillet over high heat, add 1 tablespoon of oil. When hot, add onions, garlic, and mushrooms cooking until softened.
Add soy sauce, hoisin sauce, and rice vinegar to the skillet and stir. Stir in diced carrots and shredded chicken; continue cooking for about 2-3 minutes until chicken is heated through.
Add green onions and sesame oil; toss to combine.
To serve, allow each person to spoon a portion of the chicken mixture into a lettuce leaf similar to making a taco. Wrap the lettuce around the chicken filling like a taco and enjoy!
0 التعليقات:
إرسال تعليق