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Asian Chicken Lettuce Wraps with Carrot and Cucumber Slaw MELISSA HORNUNG

Aside from a myriad of ingredients that go into this recipe, it is rather simple to prepare and takes only about 20 minutes to whip up.  This tasty meal is not only gluten free, it’s loaded with healthy little nuances like ginger, garlic, greens and protein.  

Enjoy this as a healthy dinner or an appetizer. P.F. Chang’s got nothing on this dish! Doma Origato 🙏🏼

What You’ll Need:

This serves two:

2 tbsp olive oil 1 pound ground chicken 3 cloves garlic, minced 1 onion, diced 5 tbsp cup hoisin sauce 2 tbsp soy sauce 1 tbsp rice wine vinegar

1 tbsp sesame oil 1 tbsp ginger paste or fresh ginger  1 tablespoon Chili paste 🌶  1 (8-ounce) can whole water chestnuts, drained and diced 4 green onions, thinly sliced Salt and ground black pepper, to taste 1 head butter lettuce 

Carrot and Cucumber Slaw

1 lrg carrot grated 🥕 

1 small cucumber diced 

1 tbsp rice wine vinegar 

1 tbsp sesame oil

1 tsp honey 

First arrange lettuce leaves on a decorative plate along with a medium sized serving bowl and one smaller for the salad. Prepare the carrot and cucumber salad by grating the carrot and dicing the cucumber and place in a bowl. Then whisk together the rice wine vinegar, sesame oil and honey, pour over the slaw mixture and toss. 

For your filling, simply brown the chicken in a skillet, about 5-10 min on medium high heat. Add garlic and onion, whisk together all of the remaining ingredients and then pour over the the ground chicken in the skillet and sauté for another few minutes. 

Spoon chicken filling into the medium sized bowls and then in the separate smaller bowls spoon in slaw. Arrange bowls neatly on the plate with the lettuce leafs surrounding and serve. 

How to eat: Spoon chicken mixture into a lettuce leaf, top with slaw, wrap and enjoy!  

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