skinny kitchen low carb chicken lettuce wraps

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients

1 pound ground chicken or ground turkey

8 scallions, white and green part chopped

1 (8oz) can water chestnuts, drained, rinsed and chopped fine

1 red bell pepper, chopped fine

¼ cup reduced-sodium soy sauce

2½ tablespoons hoisin sauce, see shopping tips

1 tablespoon ginger (from a jar) or fresh grated ginger

1 tablespoon water

2 teaspoons sesame oil

1 large head butter lettuce, wash, dried and leaves separated

Dipping Sauce Ingredients

¼ cup reduced-sodium soy sauce

2 tablespoons seasoned rice vinegar

1 tablespoon sugar

½ tablespoon ginger (from a jar) or fresh minced ginger

1 teaspoon sesame oil

½ teaspoon garlic (from a jar) or fresh minced garlic

Instructions

1. In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander, in the sink and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.

2. Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.

3. In a small bowl, add all the dipping sauce ingredients and mix well.

4. To assemble each chicken wrap: Spoon ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side. This sauce is quite strong. You’ll only need 1 teaspoon of sauce per wrap. You can also set up the components on individual plates and serve family style. Let everyone make their own wrap.

Makes 16 lettuce wraps



I just split the recipe in half. Makes an excellent snack too