Chicken lettuce wraps are low calorie, low carb, low fat and low cholesterol but I promise you won’t mind that it’s missing all that bad stuff. The bean sprouts and water chestnuts add a great crunch to the meat mixture and the sauce gives it a great Asian flavor. (I bet it will be dripping down your arm by the end of the meal.) These lettuce wraps make for a quick dinner or a healthy appetizer. It’s one of my husband’s favorite meals and I am sure it will become a repeat on your dinner menu as well!
Prep Time: 15 Minutes Cook Time: 15 minutes Serves 4
2 lbs ground chicken
1 red bell pepper diced
5 oz can of peeled and sliced water chestnuts (chopped)
2 heads of Boston Lettuce
12 ounces of fresh bean sprouts
1 tbsp sesame oil
1 tbsp fish sauce
2 tbsp hoisin sauce
2 tbsp corn starch
2 tbsp soy sauce
Salt and Pepper to taste
Place 1 tbsp of sesame oil in a large non-stick skillet and add the chopped bell peppers. Cook for 3 minutes until softened. Add the ground chicken and stir for 5-8 minutes or until cooked through. While the chicken is cooking cut the stems off of the heads of lettuce and peel away each whole leaf and pile onto a plate. Mix together the soy sauce, fish sauce and corn starch and add to the chicken along with the bean sprouts and water chestnuts. Stir to combine. Add the hoisin sauce and bring to a boil while stirring. Serve in a bowl so that each person can make their own wraps with hot sauce, siracha or chili sauce if desired.