I laugh at phrases like "sleep is the new sex" and "30s are the new 20s". I mean, seriously? I don't think so. Here a few more I would like to believe: "spaghetti squash is the new pasta", "pesto is the new ranch" and "lettuce wraps are the new egg roll".
Soooo...maybe lettuce wraps are not the new egg roll, but they are delicous, crunchy, healthy, and satisfying, so that's why t I decided to make them for dinner tonight. We are obsessed with the lettuce wraps at PF Changs, but since there is not one here, why not just make them at home!
Asian Lettuce Wraps
adapted from all recipes
makes 16 lettuce cups
1 pound ground chicken
16 bibb (butter) lettuce leaves
1 Tbsp cooking oil
1 large onion, diced
1 can (8oz) water chestnuts, drained and finely chopped
2 cloves fresh garlic, minced
2 teaspoons fresh ginger, minced
1/4 cup hoisin sauce
1 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp rice vinegar
1-2 Tbsp chile paste (I used 2 Tbsp sriracha)
3 scallions, thinly chopped
dry roasted peanuts, chopped
- Rinse whole lettuce leaves and pat dry, being careful not to tear them. Set aside.
- In a medium skillet over medium high heat, brown the ground chicken in 1 Tbsp of oil, stirring often. Drain, and set aside to cool. Cook the onion in the same skillet. Add the water chestnuts and mix together.
- Add the garlic, ginger, hoisin sauce, soy sauce, rice vinegar, chile pepper sauce, and sesame oil. Then add the cooked chicken and mix together.
- Place meat mixture in a bowl with lettuce leaves and garnish on the side for serving, or place 1 to 2 Tbsp of meat mixture into each piece of lettuce, and top with peanuts and scallions.