Have you ever tried a lettuce wrap at a restaurant? Such an amazingly delicious way to eat gluten-free or low carb! One of our momstown Oakville members, shared her yummy recipe so that you can make this restaurant-worthy meal at home! This is a great appetizer or also a light summer meal when paired with another yummy side dish.
16 Boston or Bibb lettuce leaves (you can also use a regular head of lettuce, rinsed - use the large leaves)
1 pound ground chicken breast
1 large onion -- chopped
2 Tbsp minced garlic
1 Tbsp reduced-sodium soy sauce (find gluten-free alternative)
1/2 cup hoisin sauce
2 tsp minced fresh ginger
1 Tbsp rice wine vinegar or red wine vinegar
1/8 tsp cayenne pepper or 1/2 tsp dried red chili flakes (optional)
1 can (8 ounce size) sliced water chestnuts -- drained and finely chopped
1 bunch green onions, slice thinly
2 tsp sesame oil
1. Rinse lettuce leaves, keeping them whole. Set aside to drain.
2. 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 spices.
3. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to soften, about 2 minutes.
4. Stir in sesame oil.
5. Arrange lettuce leaves on the outer edge of a platter. Spoon meat mixture in center and eat like a taco!
Kids will have a blast making this and other healthy family-friendly meals.