Um, so these asian lettuce wraps are awesome. I’m just going to get that right out there in the open. Lettuce wraps are one of my favorite foods, and Geoff and I order them pretty much every time we visit California Pizza Kitchen. I love the contrast of flavors and textures and the freshness from the juicy lettuce. I could seriously eat them at least a few times a week if Geoff would stand for it, but I haven’t had a good recipe for making them at home, until now! These lettuce wraps could not be easier to make, and are so full of flavor! My kids loved them (although Lizzy refused to touch the lettuce and insisted on eating her chicken with chopsticks) and Abby asked if we can have them for dinner every night (which is always a good sign, coming from her). I’ve never cooked with hoisin sauce before, but I have to say, it is super tasty! These lettuce wraps have pretty much everything I look for in a weeknight meal: they’re super easy, super quick, and super delicious!
Asian Lettuce Wraps
1 tablespoon oil
1 pound ground chicken
1/4 cup hoisin sauce
1 tablespoon low sodium soy sauce
1/3 cup water
1 cup chopped carrots
1/2 cup chopped water chestnuts (I used about 1/2 can)
1 tablespoon minced garlic
1/4 teaspoon ground ginger
1 head of lettuce, separated into leaves (I used butter lettuce)
1/4 cup chopped peanuts
Heat the oil in a large skillet over medium heat. Add the chicken and cook, breaking apart into small chunks, until cooked through. While the chicken is cooking, whisk together the hoisin, soy sauce, and water. When the chicken is cooked, add the carrots, water chestnuts, garlic, and ginger, and cook for about 5 minutes, until the carrots have softened. Stir in the hoisin mixture and cook 2-3 minutes, until thickened. Remove from heat and let cool slightly before spooning into lettuce leaves. Top with chopped peanuts and enjoy!
adapted from Taste and Tell