Wednesday, June 4, 2014

Asian Lettuce Wraps

I think I have found my new favorite healthy, easy, go-to weeknight meal. I've had a thing for lettuce wraps ever since I first experienced P.F. Chang's Chicken Lettuce Wraps back in college. My best friend and I would go there all the time just for the lettuce wraps. 

This is the first recipe that I have come across that can match those lettuce wraps. I'm not saying that they taste exactly the same (it has been awhile since I've had them at P.F. Chang's), but they taste so good it doesn't really matter. Now all I crave are these lettuce wraps. 

My kids also loved this meal. I used only a pinch of red pepper flakes and served it over brown rice for them (you could also serve it over quinoa or rice noodles). Hint...this is a fantastic way to sneak some veggies into your kids. I chopped the red bell pepper and carrots super fine and we told them that it was "confetti" on their meat. Since my husband and I like our food super spicy, we just drizzled Sriracha over ours. 

My only advice is to make a double batch because you are going to want leftovers for lunch or dinner. I'm already planning on making it again tomorrow, and I never make the same thing twice in one week. :)

Asian Lettuce Wraps

1/3 cup soy sauce (or gluten-free tamari)
3 tbsp. honey
1 tbsp. sesame oil
1/4 to 1/2 tsp. crushed red pepper flakes (to taste)
1 lb. lean ground beef, turkey, or chicken
1/2 red bell pepper, finely chopped
1/4 cup carrots, finely chopped
1 (8 oz.) can sliced water chestnuts, finely chopped
3 garlic cloves, finely chopped
1 tsp. fresh ginger, finely chopped
Thinly sliced scallions for garnish
Bibb/Butter lettuce leaves for serving
Sriracha sauce for drizzling over the top (optional)

In a glass measuring cup, whisk the soy sauce/tamari, honey, sesame oil, and crushed red pepper flakes together. Set aside. 

In a large skillet, brown the meat over med-high heat. Drain excess fat, if necessary. Add the bell pepper and carrots; cook until softened. Add the water chestnuts, garlic, and ginger; cook for 1 minute longer. Stir in the sauce. Cook for 3-4 minutes, or until most of the sauce has been absorbed. 

Serve with lettuce leaves, sliced scallions, and Sriracha.

Source: adapted from Lizzy Writes via The Girl Who Eats Everything

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