Chicken Lettuce Wraps Salad

Taking a little break from the vegan recipe posts! We all loved this lettuce wrap recipe, I'm excited to try to make it vegetarian.  I think if I (you) subbed 1/2 a block of tofu chopped for the chicken and doubled or even tripled the mushrooms it would be a great vegetarian/vegan option!  

Turns out that it's kind of a pain to make lettuce wraps for a family of five, and then the dressing is dripping down everyone's arms so...we made it into a salad and loved it! I ate the rest the next day for lunch and had some of the sauce left over for a salad the following day.  I used a packet of lettuce wrap mix for the wrap filling, but I found the sauce recipe here.  So I guess you could call this a semi-homemade Chicken Lettuce Wraps Salad. It's yummy!

Chicken Lettuce Wraps Salad

1 1/2 lb ground chicken (I'm sure turkey would work fine)
8 oz mushrooms, chopped
2/3 c. chopped water chestnuts (I had fresh ones I peeled and chopped but a can works great)
1 bunch green onions, chopped
1 packet lettuce wraps seasoning packet (I used Sun Bird)

1 head iceberg or bibb lettucce
2-4 c. cooked brown or white rice for serving (depending on how much rice you like)

Mix the lettuce wrap packet together as directed and pour over the ground chicken.  Cover and put in the fridge for at least 30 minutes.  Heat a large skillet over medium heat and saute the chicken with the marinade, mushrooms, water chestnuts and green onions for 8-10 minutes or until the chicken is cooked through.  Then it's your choice to assemble lettuce wraps or a salad! To make wraps or salad layer lettuce, rice, chicken mixture and drizzle with sauce.

Lettuce Wrap Sauce
recipe from epicurious

1/4 c. sugar
1/2 c. water
2 Tb. soy sauce
2 Tb. rice vinegar
2 Tb. ketchup
1 Tb. lemon juice
drizzle of sesame oil
1 Tb. dijon or spicy mustard
1 tsp. sriracha (or more if you really like spicy)
2 cloves of garlic

Whisk all ingredients together and refrigerate.

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