Adam and I are back to eating healthy. I’m still making yummy food, it’s just super clean yummy food. For example, last night, I made beef medallions with balsamic reduction, grilled asparagus, and whipped sweet potatoes. Not shabby for “diet” food, eh? We derailed from the health train over Christmas and are just now getting back on track. The threat of spring taking away bulky sweaters that cover my growing caboose may or may not have reminded me of the need for this.
Anyway… one of my favorite “grain free” meals, that I’ve loved for years (thanks to my South Beach Diet days) are chicken lettuce wraps. If we’re being totally honest, no, they are not as good as PF Changs, but they aren’t fried, they are low fat, they are easy, and they truly are yummy. Comparing PF Changs to these bad boys is like comparing apples and red peppers – they look pseudo similar but taste pretty different.
Trust me, though, these chicken lettuce wraps are “off the (PF) Chang“
I’ve adapted them over the course of the last few years from various recipes but here’s how I make them:
3 boneless skinless chicken breasts (cut into very small pieces (size of blueberries or smaller)
1 bunch celery
1 can sliced water chestnuts
3 cloves garlic minced
1/4 tsp fresh ground pepper
1/2 tsp ground ginger (or fresh if you have it on hand)
1/4 – 1/2 tsp crushed red pepper (depending on your spice preference)
2 Tbsp Hoisin Sauce
2 Tbsp Red Wine Vinegar
1 large head Bibb Lettuce
Crushed Peanuts for Garnish
Saute chicken in oil of choice, brown slightly. While chicken is cooking, cut celery and water chestnuts into tiny pieces. Remove chicken from heat and place in bowl. Add celery, water chestnuts, garlic, ginger, and pepper to the pan. Saute until slightly browned. Add chicken. Add hoisin sauce and red wine vinegar and let simmer for 5 minutes. Serve in lettuce and garnish with crushed peanuts.
What are your favorite lettuce wrapped meals?