Chicken Lettuce Wraps

Using lettuce eliminates extra, unnecessary carbs that come with traditional flour wraps. This low-cal, low-carb meal is a fun and healthy way to enjoy summer eating.

Makes: 4 servings

Takes: 20 minutes

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon Sriracha, optional
  • 1 (8-ounce) can whole water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • 2 carrots, peeled & Julienned
  • 1/2 tbs. sesame seeds
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce
  • 3 tablespoons lime juice

Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.

Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.

To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style. Top with julienned carrots and sprinkle with sesame seeds.

Source: damndelicious.net