Fresh Baked Friday: Chicken Lettuce Wraps

To continue my healthy streak, I whipped up these take-out inspired chicken lettuce wraps a few nights ago with the help of a friend. They were so easy, super healthy, and out-of-this-world delicious.

My roommate, Eric, had his girlfriend up to visit from Maryland a few days ago (Hooray for more girls in the house!) so we decided to play gourmet kitchen for the night and came up with this popular dish from a Chinese restaurant chain. We were surprised to find that they were way better than the take-out dish and so easy to make. 

I ate at least five of them. They are just so tasty! I felt good about what I was eating, too, because the dish is light and loaded with vegetables.

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Chicken Lettuce Wraps

4 tsp Hoisin sauce
4 tsp low-sodium soy sauce
1 tsp sesame oil
3 tsp rice vinegar
1/2 tsp corn starch
1 tsp brown sugar

1 red pepper, chopped
1 cup finely sliced carrots
1 cup edamame, shelled
2 green onions, chopped

2 boneless skinless chicken breasts, cubed
2 tsp minced garlic

1 head of iceberg lettuce
Canola or olive oil for pan

  1. In a small bowl, combine Hoisin sauce, soy sauce, sesame oil, vinegar, corn starch and brown sugar. Whisk until fully combined. Set aside.
  2. In a frying pan over medium heat, drizzle oil into pan and add red pepper, sliced carrots, edamame, and green onions. Sauté 3 to 4 minutes, until peppers are tender. Remove cooked vegetables to a large bowl. 
  3. In the same frying pan, combine minced garlic and cubed chicken with another drizzle of oil, if necessary. Cook until chicken is fully done. Drain any excess oil or juices from pan. 
  4. Add cooked chicken to bowl of cooked vegetables. Pour sauce over all ingredients and stir until evenly coated. 
  5. Serve with full leafs of iceberg lettuce, rolling the chicken filling up in the lettuce to create a wrap.

I hope everyone has a fantastic weekend!

Kylie K.