Asian Lettuce Wraps is a family favorite and perfect for anyone trying to eat healthy. Whenever someone comes to us wanting to make changes in their families diet we start by giving them this recipe. They’re easy to make and they taste like you picked them up from a restaurant. Asian Lettuce Wraps is one of our most requested meals from our kids and we gets lots of positive feedback from followers.This is also what a double batch looks like, it has 4 pounds of ground chicken and LOADED with vegetables. It’s such a tricky way to sneak in tons of vegetables without your kids knowing. We’re so sneaky!!
We substitute coconut aminos in place of soy sauce. Coconut aminos is made from organic coconut tree sap and has 65% less sodium than regular soy sauce. It’s soy free, GMO free, and gluten free. It’s one of those health changes we’re so glad we made. You can find coconut aminos at most grocery stores, it’s amazing how people are demanding clean products and regular stores are starting to stock these types of items.
The ingredient that makes this dish so authentic is the use of fresh ginger. Did you know you you can freeze unused ginger for later use? Its one of our favorite hacks!
Make sure your lettuce is crisp. You can crisp lettuce within a few hours by rinsing with cold water, pat drying and placing it in a container in your fridge. Another tip we love to share is how easily it is to reheat this filling. We love taking 1 cup individual sizes and placing them in freezer containers to pull out and eat for lunch or a quick snack. It’s so great for teenage kids who want a quick meal that doesn’t take long to put together. Hope you enjoy them as much as our family!
Asian Lettuce Wraps
- 2 pounds ground chicken or turkey
- 2 tablespoons oil
- 8 oz water chestnuts, chopped
- 1/2 cup mushrooms, chopped
- 2 green onions, chopped
- 1 large carrot, chopped
- 1 red pepper, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup coconut aminos
- 1/4 cup organic chicken stock
- 1 tablespoon arrow root
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- 2 dates, mashed *
- 1 tablespoon ginger, minced
- Brown ground chicken in oil until browned.
- Add water chestnuts, mushrooms, green onions, carrot, and red pepper.
- Cook for 5 minutes.
- Mix the sauce ingredients and add to chicken mixture.
- Cook additional 5 minutes.
- Serve in lettuce cups.
*As a side note we soak our dates in warm water for a couple minutes. Then we mash them with a fork before adding them to the dressing.