Looking for a tasty yet healthy meal option? Look no further than these delectable Asian Chicken Lettuce Wraps!
Bursting with flavor and loaded with wholesome ingredients, these wraps are sure to satisfy your cravings while keeping you feeling energized and nourished.
Delight in the harmonious fusion of savory chicken and fresh vegetables embraced by the crispness of romaine lettuce leaves in these Chicken Lettuce Wraps.
Perfect as an appetizer or light meal, these wraps offer a tantalizing blend of flavors and textures that will leave you craving for more.
Nutritional Attributes:
Packed with lean protein from the ground chicken and an assortment of nutritious vegetables, these Chicken Lettuce Wraps offer a wealth of health benefits.
The romaine lettuce leaves provide a low-carb alternative to traditional wraps, making them suitable for those following a low-carb or gluten-free diet.
Additionally, the colorful array of vegetables adds essential vitamins, minerals, and antioxidants to your diet, promoting overall health and well-being.
Preparation Time:
These Chicken Lettuce Wraps are perfect for busy schedules, requiring minimal time and effort to prepare.
The only time-consuming step is chopping the veggies, but you can speed up the process by using a vegetable chopper if you have one.
This means you’ll have a satisfying meal on the table in a flash, whether it’s for a weekday dinner or entertaining guests.
Ingredients & Alternatives:
Protein:
- Ground Chicken: I am using a mix of minced chicken thighs and chicken breasts. I would recommend using chicken thighs ground meat for this recipe as it is juicier. You can also for lean ground chicken for a healthier option.
Vegetables:
- Romaine lettuce leaves: Choose fresh, crisp lettuce leaves for wrapping. Iceberg lettuce can be substituted if needed, as long as it can hold the fillings.
- Mushrooms: Any variety of mushrooms such as shiitake, button, or cremini can be used. I am using Cremini mushrooms.
- Carrot, diced: Cut the carrots finely for added crunch, or use pre-shredded carrots for convenience.
- Onion, diced: Yellow or white onions work well in this recipe.
- Scallions, white and green parts separated: Slice thinly and reserve the green parts for garnish.
- Bell peppers, diced: Use a mix of colors for visual appeal and added sweetness.
Sauce:
- Oyster sauce: Look for a quality oyster sauce for authentic flavor.
- Light Soy sauce: Low-sodium soy sauce can be used to reduce sodium content.
- Brown Sugar: Adjust the amount of sugar to taste or use honey as a substitute.
- Shaoxing Wine: Dry sherry or rice vinegar can be used as a replacement.
- Dark Soy Sauce: Dark soy sauce adds depth of color and flavor to the dish.
Other:
- Crushed peanuts: Enhance texture and add a nutty taste by using toasted and crushed peanuts. For variation, consider cashews or pine nuts as alternatives to peanuts.
Tips & Tricks:
- Customize the filling by adding your favorite vegetables or protein options such as pork, tofu, or beef.
- For a vegetarian version, substitute the ground chicken with tofu or your favorite meat alternative.
- Double the recipe to make extra filling and enjoy leftovers for lunch or dinner throughout the week.
- Feel free to customize this dish based on your preferences and ingredient availability.
- Add some spice to the dish by adding some chili flakes to suit your taste preferences.
FAQ:
Q: Can I make these Chicken Lettuce Wraps ahead of time?
A: Absolutely! You can prepare the filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the filling and assemble the wraps.
Q: Can I freeze the Chicken Lettuce Wraps?
A: While you can freeze the cooked filling, we recommend assembling the wraps fresh to maintain the crisp texture of the lettuce leaves. Simply freeze the filling in an airtight container for up to 3 months, then thaw and reheat before serving.
Q: Can I freeze the Chicken Lettuce Wraps?
A: Yes, you can substitute iceberg lettuce for romaine lettuce if preferred. Both varieties work well as a crisp and refreshing wrapper for the flavorful filling.
Asian Lettuce Wraps (Yuk Sung)
Ingredients Â
- 8 Romaine lettuce leaves
- 80 gr Mushrooms
- 1/2 Carrot diced
- 1/2 Onion diced
- 2 Scallions white and green separated
- 2 Bell peppers diced
- 400 gr Ground Chicken
- 1 tsp Ginger paste or minced ginger
- 4 cloves Garlic minced
- 4 tbsp Crushed peanuts
Sauce
- 1 tbsp Oyster sauce
- 2 tbsp Light Soy sauce
- 3/4 tbsp Brown Sugar
- 1 tbsp Shaoxing Wine
- 1 tbsp Dark Soy Sauce
InstructionsÂ
- Wash carrots, mushrooms and bell peppers.Chop the onions, bell peppers, mushrooms, and carrots into small pieces. Thinly slice the scallions, keeping the white and green parts separated. Finely mince the garlic.
- Add the diced onion, minced garlic and green parts of the scallions to the skillet. Stir-fry for about 1-2 minutes until fragrant and the onions are translucent on medium heat.
- Add the diced carrots, mushrooms, and bell peppers to the skillet. Continue to stir-fry for about 3-4 minutes until the vegetables are slightly softened.
- Push the vegetables to one side of the skillet and add the ground chicken to the other side. Cook the chicken, breaking it apart with a spoon, until it's no longer pink, about 5-7 minutes.
- Once the chicken is cooked through, add the ginger paste to the skillet. Stir-fry for another minute until fragrant.
- In a small bowl, mix together the oyster sauce, light soy sauce, brown sugar, Shaoxing wine, and dark soy sauce to make the sauce.
- Pour the sauce over the chicken and vegetable mixture in the skillet. Stir to coat everything evenly.
- To serve, spoon the chicken and vegetable mixture into the Romaine lettuce leaves. Garnish with the sliced green parts of the scallions and crushed peanuts.Enjoy!