The first time I made these lettuce wraps was actually the first time I ever ate lettuce wraps--and they were good. Really good. There's a lot of flavor in these little wraps and I love the crunch the water chestnuts add. Don't be tempted to leave them out. They really make the meal. This recipe is another one of my favorite light meals for a hot summer day. The ingredient list may seem long, but it really is a simple meal that comes together quickly.
1 pound ground chicken breast
1/2 onion, minced
salt and pepper
2 garlic cloves, minced
1 knob ginger, peeled and minced
2 1/2 tablespoons organic soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon nut butter
1/2 tablespoon honey
1/2 tablespoon water
dash of pepper
3 green onions, chopped
8 ounce can water chestnuts, drained and chopped
10-12 large lettuce leaves, rinsed and patted dry
1. In a large skillet add chicken, onion, salt and pepper. Cook on high heat until chicken is done, stirring often to break up meat. Add garlic and ginger.
2. In a small sauce pan add soy sauce, rice vinegar, sesame oil, peanut butter, honey, water, and pepper. Heat and stir until smooth. Add to skillet with chicken and stir to combine.
3. Add green onions and water chestnuts to skillet and cook until onions are soft.
4. Spoon mixture into lettuce leaves, roll up and devour!