Asian Lettuce Wraps

4     20 minutes     Kitchen    

Lettuce wraps are a delicious way in which we cut the carbs at our house. The fresh crunch of the chilled lettuce combined with the spicy hot filling will leave you wanting more. You can’t stop with just one.

1 tablespoon sesame oil

1 pound ground chicken

1 medium onion, chopped

1 bell pepper, chopped

3 tablespoons soy sauce

2 tablespoons minced garlic

2 tablespoons Hoisin sauce (or Ponzu)

1 tablespoon rice wine vinegar

1 teaspoon Chinese 5-Spice Blend (found in Rubs & Pastes )

1 teaspoon ground ginger

1 teaspoon freshly ground black pepper

1 teaspoon Sriracha

1 (8-ounce) can water chestnuts, diced

¼ cup chopped green onions

1 head iceberg or butter lettuce, torn into individual leaves

1. On the stove top, in a large saucepan or wok, heat sesame oil over medium-high heat.
2. Add chicken to the pan and cook about 5 minutes until no longer pink.
3. Stir in onion, bell pepper, soy sauce, garlic, Hoisin sauce, rice wine vinegar, Chinese 5-Spice Blend, ginger, black pepper, Sriracha, and water chestnuts, and cook 15 more minutes, until most of the liquid is cooked out. Top with green onions.
4. To serve, spoon 2 tablespoons of the mixture onto a lettuce leaf and fold to eat. Repeat!

Wash this down with a light and fresh Pilsner. The crispness of the beer and the effervescent bubbles compliment the light and tasty wraps.