Lettuce Wraps

by Libby Pelham | More from this Blogger

27 Apr 2006 08:34 PM

I am always on the look out for a recipe that is yummy, yet nutritional. And, if it is quick and easy - that is all the better! Today in this mail, I got this recipe for Lettuce Wraps and plan to try it out this weekend.

For the lettuce wraps, you will need hot mustard, red chili paste, sugar, rice vinegar, catsup, soy sauce, lime juice, sesame seed oil, ginger, canola oil, four chicken breasts (boneless and skinless), straw mushrooms, green onions, garlic, brown sugar, rice noodles (optional), and iceberg lettuce.

In a small serving dish, combine 1 tablespoon of hot mustard and 1 teaspoon of red chili paste. In a medium bowl, mix 1/4 cup of boiling water, 1/4 teaspoon of sugar, 2 tablespoons of rice vinegar, 2 tablespoons of catsup, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1/4 teaspoon of sesame seed oil, and 1/2 teaspoon of grated ginger. Stir-fry your whole chicken breasts in a wok with 3 tablespoons of canola oil for 4 minutes on each side. Remove the chicken breasts and drain them then chop into dime size pieces. Return to the wok along with 2 teaspoons of minced garlic, 3 tablespoons of soy sauce, 3 tablespoons of brown sugar, 1 cup of water chestnuts, 1/2 cup of straw mushrooms, 1/3 cup of diced green onions, 1 teaspoon of rice vinegar, and 1 cup of rice noodles (if desired). Allow all the ingredients to cook until thoroughly heated. Rinse your iceberg lettuce and tear off the leaves. Spoon the chicken mixture into the lettuce cup and drizzle with the sauce you made up in the medium bowl earlier. The hot mustard and red chili paste can be added to your sauce before serving if you prefer the lettuce wraps be spicy or each person can drizzle some on their wraps as desired.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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