Chicken Lettuce Wraps are a winner. They are super easy to make, quick, light and so fun to eat!
I made these with ground chicken, mushrooms and water chestnuts…that crunch makes them even more delicious. I added a hint of tarragon and Marsala wine just to make them different from the typical sweet and sour flavor.
I served them with bean sprouts and shredded carrots to add another layer of crunchiness (is that even a word?).
Chicken Lettuce Wraps are an excellent option when you are tying to eat light and healthy. This recipe serves 4 and it didn’t take me longer than 30 minutes to cook and put together.
You could repurpose the chicken on fried rice if you happen to have any leftovers.
Chicken Lettuce Wraps
Yield: 4- 5 Servings
Ingredients
1 lb ground chicken
1 shallot, chopped
1 cup of mushrooms, chopped
1 can of water chestnuts, chopped
4 green onions or scallions, diced (green and white parts)
1 iceberg lettuce
1/2 cup of low sodium soy sauce
1/8 cup of marsala wine
2 tsp of dry tarragon
1/4 cup vegetable or chicken broth
1 tbsp of vegetable oil
3/4 tsp salt
1/4 tsp black pepper (to taste)
Optional:
3/4 cup of carrots, shredded
3/4 cup of bean sprouts
1 tbsp sesame oil
Instructions
In a large skillet, sauté the shallot and scallions in the vegetable oil at medium high heat, for 3-4 minutes, until the shallot starts to caramelize. Add the mushrooms and water chestnuts and stir for 3-4 minutes. Add the ground chicken, salt and pepper and sauté together until the chicken starts turning a little brown.
Pour the Marsala wine and soy sauce into chicken mixture and add the tarragon. Continue to stir until the sauce is almost all absorbed by the chicken. Add the vegetable (or chicken) broth and lower the temperature. Let it simmer for another 5-8 minutes. You can simmer it for longer if you want to, it gets a richer flavor if you do. You could also add a drizzle of sesame oil and stir for another minute, just to finish the dish.
To serve, pour the chicken mixture on a lettuce leaf and assemble with shredded carrots and bean sprouts to add more crunch.
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