Friday Favorites! It’s been so long since I posted this and I’d really like to make them again. I’m telling you, they’re as good as the ones you get in a restaurant!
When I started this diet, I bought a lot of chicken and ground turkey. A lot. And finding something to do with it all was quite a challenge. I wanted to keep the ideas fresh so I didn’t get burned out and cheat. Coming up with an asian lettuce wrap was difficult because you can’t use any sugary sauces, which frankly, are the best part of the wrap! So I decided with a little soy sauce and chili paste, I was going to master a low-fat, sugar-free, version of my favorite chicken wraps I get when I dine out. The dipping sauce can be made as spicy as you want, just like at the restaurant!
ASIAN CHICKEN LETTUCE WRAPS RECIPE
1 lb ground chicken breast
1/2 red, orange, or yellow bell pepper, chopped
1 4 oz can sliced water chestnuts, large chopped
1/2 cup chopped cilantro
1/2 cup unseasoned rice wine vinegar
2 T soy sauce
2-4 T chili sauce
8 iceberg lettuce leaves
DIPPING SAUCE RECIPE
2 T soy sauce
1/2 t Dijon mustard
1/2-2 t chili sauce
Brown chicken breast and bell pepper and drain. In a bowl combine vinegar, soy and chili sauce and taste until you have the desired heat you want. Add that to the warm meat and toss in the water chestnuts and cilantro. Heat on low until everything is combined and warm. 5 minutes. Meanwhile, mix the soy, dijon and chili sauce until you get the desired heat for the sauce. Serve in lettuce cups and pour on as much sauce as you wish.