Saturday, June 2, 2012

Chicken Lettuce Wraps





This is the second post in my dinner series.  Where I make progressive meals for an entire week with as little prep as possible.  In the first recipe, I cooked all of the chicken at one time.  In this recipe, I will be chopping all of the onions needed at one time.  If you don't plan to make the other meals, either prep the foods and pop them in the freezer for later use, or just prep what is needed for this one meal.  I think I made it clear but please do not hesitate to ask questions!  Read the first post here.

As we continue on the road to happy tummies, our next stop is lettuce wraps. Ala PF Chang's. This was another quick, easy and yummy meal. And so flexible because you can add in a variety of ingredients based on what you have around the house. For example, next time I will add rice. But I completely forgot this time- ha. You could also add extra veggies. I added a few extra tablespoons of broccoli and black beans (jumping an ocean, I know!) from last night because I needed to use them up. You can add peanuts or cashews or other veggies or beans such as chickpeas.  So flexible! This is another gluten and dairy free dish than can easily be vegan too.


Lettuce Wraps




Ingredients:

* 1 1/2 cups cooked, shredded chicken
* 1 cup cooked rice
* 1 small onion + 3 small onions (4 total)
* 1 can bamboo shoots, drained
* 2 tbls soy sauce, plus more for dipping
* 1 tsp ground ginger
* 1 garlic clove, minced
* leftover veggies if you have them, chopped
* EVOO
* a few tbls water
* 1 head Ice Berg lettuce




Directions:

* Finely chop 1 onion. Slice other three onions and store in tight closing container (to make sure your fridge doesn't stink) for use later this week. Tip number two in the game of do something once and benefit many times over game.
* Saute the finely chopped onion in a little EVOO until translucent.
* Once onion is cooked, add bamboo shoots, soy sauce, ginger, garlic, any extra veggies, and chicken from last night.
* Add rice and if needed, a few tbls water (or more soy- to taste).
* Peel outer layer or two of ice berg lettuce (note this was my very first time ever to buy ice berg- not a personal favorite outside of lettuce wraps). Cut out core and slice in half. Give each person several large lettuce pieces to use as wraps.
* Serve with a little soy sauce (add hot sauce or ginger if so desired) and enjoy!





7 comments:

REBrown said...

I made a similar version of this in the Crock Pot and it was delicious!

Suburban Princess said...

Looks yummy! I saw this done as buffalo chicken too! *drool*

Susan R said...

This looks very yummy. I used to date a Korean fella and his family used to eat "wraps" before anyone ever knew what wraps were. They made this absolutely divine bbq beef and vegatable mix and wrapped it into a red leaf lettuce. I love using red leaf lettuce for wraps because it's softer and more pliable.

Susan R said...

This looks very yummy. I used to date a Korean fella and his family used to eat "wraps" before anyone ever knew what wraps were. They made this absolutely divine bbq beef and vegatable mix and wrapped it into a red leaf lettuce. I love using red leaf lettuce for wraps because it's softer and more pliable.

Annemarie @ Brunch at Saks said...

These look SO yummy! And gfdf?! I am so bookmarking this to try asap!

Annemarie @ Brunch at Saks said...

PS. I'm hosting a $100 Target gift card giveaway- would love for you to stop by and enter if you have a chance! xo Brunch at Saks

Amy said...

Hi! New follower sent from Let The Tide..! Love your blog!

-Amy
http://bedesignsllc.blogspot.com/

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