Lean ground chicken and matchstick-shaped carrots get combined with ginger and other seasonings for this family-pleasing recipe for Asian Lettuce Wraps. The chicken mixture gets wrapped in tender lettuce leaves, and it’s seriously too cute NOT to eat!
Any time I find a cookbook that helps families get a healthy meal on the table day after day, I add it to my collection. Cooking Light Dinnertime Survival Guide hits the spot when it comes to recipes kids love, nutrition advice parents appreciate, and mealtime tips that work. Fellow dietitian and mom of two, Sally Kuzemchak, teamed up with Cooking Light magazine to create the book.
The book is broken up into 10 common Dinnertime Dilemmas—everything from, I Can Barely Boil Water and I’m Not a Short-Order Cook to I Can’t Afford Healthy Food. You’ll find this recipe for Asian Lettuce Wraps in the first chapter on, I Have Zero Time: Speedy Recipes Save the Day.
- Serves: 4
- Serving size: 3 wraps
- Calories: 302
- Fat: 18.2g
- Saturated fat: 4.1g
- Carbohydrates: 9g
- Sodium: 497mg
- Fiber: 2.6g
- Protein: 26.3g
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 2 teaspoons dark sesame oil
- 1¼ pounds ground chicken
- 1 tablespoon refrigerated ginger paste (such as Gourmet Garden)
- ½ cup thinly sliced green onions
- ½ cup matchstick-cut carrots
- ¼ cup chopped fresh cilantro
- ¼ cup chopped unsalted, dry-roasted peanuts
- 12 iceberg lettuce leaves (we used Bibb)
- Combine first 4 ingredients in a small bowl. Set aside. (We didn't use the samba oelek.)
- Cook chicken and ginger paste in a large nonstick skillet over medium-high heat 7 minutes or until chicken is done, stirring to crumble. Stir in onions, carrots, and cilantro; cook 1 minute. Stir in soy sauce mixture. Remove from heat.
- Spoon about ⅓ cup chicken mixture and 1 teaspoon peanuts into each lettuce leaf.