Since my extreme Type 1 Diabetes diagnosis one year ago, lettuce wraps are one of my go-to low carb hot weather favorites, whether cooking at home or dining out (I usually find them in the appetizer or salad section of restaurant menus). There are so many tasty fun filling variations to try at home, and most come together pretty quickly.
This simple Asian chicken style from A Sweat Pea Chef uses very basic Asian flavors that are always in our pantry at home. The water chestnuts give it a bit of a nice crunch. Not a fan of ground chicken?…substitute lean ground pork or lean ground turkey.
- 12 bibb, iceberg or romaine lettuce leaves
- 1 tbsp. sesame oil
- 1 pound ground chicken breast
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. soy sauce
- 2 tbsp. hoisin sauce
- 2 tsp. fresh ginger, minced
- 2 tsp. rice wine vinegar
- ½ tsp. red pepper flakes
- 8 oz. (1 can) water chestnuts, chopped
- 3 green onions, chopped
- Wash lettuce leaves, drain and set aside. Leave whole. You may cut out the spine if you prefer, though this is not necessary.
- Heat olive oil over medium-high heat in a large skillet. Add the chicken and cook for 5 minutes, breaking up the meat into small pieces. Add the onion, garlic, soy sauce, hoisin sauce, ginger, vinegar and chili flakes. Cook until the meat is well browned and the onions are translucent.
- Add water chestnuts and green onions and cook for 1 minute until well mixed.
- Spoon meat mixture onto lettuce leaves.