One meal that I never seem to get sick of is Asian lettuce wraps. They are quick and easy to prepare and are so versatile. I love to make this for a large group and serve it with both lettuce leaves and mini brioche buns so that you have the choice of eating a lettuce wrap or a slider. I also love to make it into an Asian chicken bowl, by topping it with shredded cabbage and chopped lettuce. I suggest that if children are going to be eating them ,omit the chile sauce, but if you like some heat, go ahead and add 2-3 tablespoons. You can use any type of green leafy lettuce. Personally, I prefer to use iceberg lettuce, butterhead lettuce or romaine lettuce. Since this dish can be served as both an appetizer or a main, and the fact that it’s healthy and quick to prepare, this one is hard to beat!
- 3 tbsp grape seed oil
- 1 sweet onion, finely chopped
- 1 cup celery, finely chopped
- 1 clove minced garlic
- 2 tbsp grated ginger
- 1 tbsp asian chile sauce
- 2 lbs ground chicken
- 2/3 cups hoisin sauce
- 1 can diced tomatoes, drained
- 1/2 cup lime juice
- 1/2 cup cilantro, chopped
- head of lettuce
- 1/2 tbsp salt
- 1/2 tsp pepper
- chopped red pepper, chopped green onion to serve
Heat oil in a deep skillet. Add celery, onions, ginger, garlic, chile sauce, salt and pepper until soft, about 10 minutes.
Add ground chicken and cook, breaking up the meat until no longer pink, about 8 minutes.
Add hoisin sauce, canned tomatoes and lime juice.
Simmer for about 25 minutes.
While meat is simmering, separate the lettuce leaves.
Stir in cilantro and remove from heat.
Fill lettuce leaves with meat mixture.