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A Fresh Take on Lettuce Wraps

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I designed this recipe to deliver fresh and bold flavors while keeping the sodium at a minimum. The fresh herbs and green onion garnish really pops the dish and brings the freshness front and center. It is also a great way to get those who may not love their veggies to eat them. This dish makes a great summer dinner and is perfect for entertaining!

  • Author: Eating Enchanted
  • Yield: 4 as Entree, 8 as Starter 1x
  • Category: Appetizer, Dinner, Main Dish, Snack
  • Cuisine: Asian

Ingredients

Scale
  • 1 lb organic ground chicken (white meat)
  • 5–6 Cremini or Shitake mushrooms (minced)
  • 5–6 green onions (light green and white separate from dark green, thinly sliced)
  • 2 large garlic cloves (very thinly sliced)
  • 3 Tablespoon fresh ginger root (peeled and minced)
  • 1 large carrot (minced)
  • 1 lime (juiced)
  • 1 Tablespoon tamari or coconut aminos
  • to taste Freshly ground black pepper
  • 1 teaspoon rice vinegar

For Garnish

  • 1 head Bibb lettuce or Romaine hearats
  • 1 bunch fresh mint leaves (chopped)
  • 1 bunch fresh cilantro leaves (chopped)
  • 1 bunch fresh basil leaves (chopped)
  • 5–6 dark green onion tops (finely chopped)

Instructions

  1. In a medium size bowl combine minced mushrooms, garlic, ginger and white/light green parts of the green onions.
  2. In a large skillet or wok, add 2t toasted sesame oil over medium hight heat, let oil warm up and then add the mushroom mixture to the pan.
  3. Saute until about half cooked, approximately 2 min. Season with fresh ground pepper and remove from the pan and set aside.
  4. Add 1t sesame oil to the pan and after heated, add the chicken and saute until approximately half cooked and then add the carrot, lime juice, and the mushroom mixture.
  5. Add the tamari and rice vinegar to the pan and saute all together until the chicken is cooked through.
  6. Serve the chicken mixture family style with the lettuce cups and a platter of fresh herbs and scallions. Serve with quinoa or brown rice as an entree. As an appetizer, assemble lettuce cups with some of the chicken mixture and then garnished with the herbs and green onions. Enjoy!

I can’t take credit for discovering this tip however,  I wanted to share it with you: The key to easily peeling ginger root is to use a soup spoon and gently, but firmly rub the ginger root with the spoon so that the skin comes off. You will be surprised how easily it comes off with while leaving the ginger root in tact.
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I prefer to thinly sliced garlic in most recipes instead of mincing or pressing it. It cooks down faster and easier this way and releases a milder flavor than mincing because fewer of the essential oils are released when slicing.

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 A Fresh Take on Lettuce Wraps – I designed this recipe to deliver fresh and bold flavors while keeping the sodium at a minimum. The fresh herbs and green onion garnish really pops the dish and brings the freshness front and center. It is also a great way to get those who may not love their veggies to eat them. This dish makes a great summer dinner and is perfect for entertaining! – organic ground chicken (white meat), Cremini or Shitake mushrooms (minced), green onions (light green and white separate from dark green, thinly sliced), garlic cloves (very thinly sliced), fresh ginger root (peeled and minced), carrot (minced), lime (juiced), tamari or coconut aminos, Freshly ground black pepper, rice vinegar, For Garnish: Bibb lettuce or Romaine hearats, fresh mint leaves (chopped), fresh cilantro leaves (chopped), fresh basil leaves (chopped), dark green onion tops (finely chopped), , In a medium size bowl combine minced mushrooms, garlic, ginger and white/light green parts of the green onions.; In a large skillet or wok, add 2t toasted sesame oil over medium hight heat, let oil warm up and then add the mushroom mixture to the pan.; Saute until about half cooked, approximately 2 min. Season with fresh ground pepper and remove from the pan and set aside.; Add 1t sesame oil to the pan and after heated, add the chicken and saute until approximately half cooked and then add the carrot, lime juice, and the mushroom mixture.; Add the tamari and rice vinegar to the pan and saute all together until the chicken is cooked through.; Serve the chicken mixture family style with the lettuce cups and a platter of fresh herbs and scallions. Serve with quinoa or brown rice as an entree. As an appetizer, assemble lettuce cups with some of the chicken mixture and then garnished with the herbs and green onions. Enjoy!; ; – – Appetizer – Dinner – Main Dish – Snack – Asian – Dairy Free – Gluten Free – Healthy Comfort Food – Lectin Free – Low Carb – Paleo