I thought I would share one of my and my husband’s favorite dinners. We LOVE lettuce wraps. Plus it is fun to actually get to play with your food a little as you wrap them up! This is the perfect mix of crunchy and chewy as well as sweet and tangy. You can change out the sauces for what ever you feel like. We typically just go with what we have. This recipe is easy to throw together and I love it because if I can’t find all of the ingredients in my fridge, it still turns out good skimping on somethings and adding extras of others. Also it makes a TON! We joke every time we make it that we should have had friends over because we end up eating it for a while. If you don’t have quinoa or don’t want to add it, don’t stress. I sometimes will do rice instead or skip it all together. This quick easy meal is sure to be a crowd and family favorite.
Yield: 6 servings
Time: 30 minutes
- 1 T oil
- 1 lb chicken
- 2 cloves garlic, minced
- 1 T minced ginger
- 1 can water chestnuts, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2-3 mushrooms, diced
- 2-3 green onions, diced
- 1-1 1/2c quinoa prepared
- 1/2 bag coleslaw mix, or shredded cabbage
- salt and pepper to taste
- 1/4 tsp red pepper flakes
- 3-4 T soy sauce
- 1-2 T rice vinegar
- 1-2 heads lettuce, Butter leaf works best, but iceberg can work as well
- sauce for dipping, I usually walk down the grocery isle and buy what ever sounds good: soy sauce, teriyaki sauce, sweet and sour sauce, orange sauce, sweet mango, etc.
- Step 1
Prepare quinoa. I use a little over a cup of prepared quinoa in my lettuce wraps. It isn’t necessary that you have quinoa or rice with your lettuce wraps.
Cut raw boneless chicken into large chunks. Place in a food processor and pulse chicken until chopped to desired consistency.
In a large skillet or wok add oil and chicken. Saute until chicken is nearly cooked then add garlic, ginger, red pepper flakes, and salt and pepper. About 3-5 minutes.
- Step 2
Add water chestnuts, celery, carrots, mushrooms, and green onion. Cook for about 5 minutes or until vegetables are tender, stirring often.
- Step 3
Add coleslaw mix or cabbage and cook just until cabbage starts to wilt. Add quinoa or rice and heat until warm. Add soy sauce, rice vinegar, and a little extra water if necessary. Remove from heat.
- Step 4
Wash and prepare lettuce by removing each leaf. Spoon the mixture into the center and serve with a sauce.