Asian Lettuce Wraps

This is a quick delicious, low-carb recipe. It is great served as an appetizer or as the main course when paired with steamed wild rice. It reminds me of P.F. Chang’s lettuce wraps. If your family likes Asian cuisine, this recipe is sure to be a crowd pleaser.

Prep. Time: 30 minutes

Ingredients

16 Bibb, Romaine or butter lettuce leaves
1 pound ground chicken breast
1 large onion, chopped
2 tablespoons minced garlic
2 tablespoon reduced-sodium soy sauce
1/4 cup hoisin sauce
2 teaspoons minced fresh ginger
1 tablespoon rice wine vinegar or red wine vinegar
3 teaspoons Asian chili pepper sauce (see Note)
1 can (8 ounce size) sliced water chestnuts, drained, finely chopped
1 bunch green onions, thinly sliced
2 teaspoons Asian sesame oil   

La Hoy Rice Noodles (Topping)

Directions

Rinse lettuce leaves, keeping them whole. Set aside to drain.

Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili sauce. Cook until the meat is crumbled and brown.

Add water chestnuts and green onions. Cook until onions begin to wilt, about 3 minutes. Stir in sesame oil.

Spoon meat mixture in the center of lettuce leaves. Top with rice noodles. Eat like a taco.

Dipping Sauce

Want to take it up a notch? In a small ramekin mix 1 teaspoon of rice wine vinegar, 2 teaspoons of asian chili pepper sauce and 2 teaspoon of soy sauce.