Lettuce wraps are a creative way to enjoy the abundance of fresh spring lettuces and they are so fun to make, eat and serve. I love dishes that you can dive in and assemble at the table as you share a meal with family or friends. This one is super fast and easy to make and a light meal to enjoy on a sunny patio with your favorite frosted beverage.
2 teaspoons canola oil
1 teaspoon sesame oil
2 cloves garlic, minced
1 pound ground chicken
4 medium carrots, peeled and chopped
1 medium bell pepper (any color), chopped
1 tablespoon hoisin sauce
1 tablespoon low-sodium soy sauce or coconut aminos
1 teaspoon siracha
1 teaspoon freshly grated ginger
1 head green leaf lettuce, leaves separated
Handful of fresh basil leaves, cut into thin ribbons
Brown rice, prepared
- Add canola and sesame oils in a wok or large skillet and heat to medium-high temperature. Add garlic and cook for about a minute or until fragrant. Add chicken and break up with a spatula until it starts to brown.
- Add carrots and bell pepper to wok or skillet and cook stirring frequently until vegetables are tender and chicken is cooked through, about 7 to 10 minutes.
- In a small mason jar, combine hoisin sauce, soy sauce, siracha and ginger. Shake until evenly combined and pour sauce over chicken and vegetables. Stir to evenly coat and cook for another minute or two.
- Place chicken and vegetables on a serving platter along with lettuce leaves and sprinkle with peanuts and basil if using. Assemble wraps at the table and serve with brown rice if desired.
Note: For a gluten-free dish, use coconut aminos instead of low-sodium soy sauce.