An Inspired Cook

If you’re looking for a lighter meal, try making some chicken lettuce wraps. They are loaded with flavor and can be customized to your tastes by adding vegetables and a crunchy topping in the form of peanuts, cashews or pistachios. I made a simple version that suited both Joe and I with ground chicken, carrots, green onions, ginger and garlic along with a a lighter sauce and a sprinkle of roughly chopped cilantro and green chile pistachios. Drizzle some sweet chili sauce over top for a little bit of sweetness in every bite. All the flavors came together nicely and were tucked inside butter lettuce leaves. It was a perfect meal for the two of us with a side of jasmine rice that was simmered in chicken broth to round it out. Whether you are looking for a flavorful appetizer or a light meal, chicken lettuce wraps are a healthy tasty choice that’s fun to eat!

The sauce is made with low sodium soy sauce, lime juice and Agave. I finely chopped 1/2 cup of carrots, with 1/4 cup sliced green onion. I also added a knob of ginger and clove of garlic to be grated. I topped it off with some roughly chopped cilantro, chopped “Heart of the Desert Green Chile Pistachios” and a drizzle of sweet chili sauce.

Heat an 8″ or 10 1/2″ wok over medium high heat. Add a drizzle of sesame oil to the pan and add a pound of ground chicken to the hot wok. Use a wooden spatula to chop and crumble the ground chicken as it cooks.

Drain any excess oils from the cooked ground chicken and return back to the wok. Turn the heat to medium. Use a microplane grater to grate the garlic and ginger and add it to the chicken. Stir to combine.

Add the finely chopped pieces of carrot, stir well, then place a lid on top to steam the carrots for 4 minutes.

Next, add the combined sauce ingredients of soy sauce, lime juice and Agave. Then add the sliced green onions. Stir well to combine and let cook as the sauce absorbs into the ground chicken. Let cook 2 – 3 minutes.

Assemble 2 – 3 butter lettuce leaves on a plate. Spoon 2 – 3 tablespoons of the ground chicken filling onto each lettuce leaf. Top with chopped cilantro, pistachios and a drizzle of sweet chili sauce. Serve with a side of rice simmered in chicken broth.

Chicken Lettuce Wraps

1 pound Ground Chicken
Sesame Oil for the wok
1/2 cup Carrots, finely chopped
1/4 cup Green Onion, sliced
1 knob Ginger, grated on a microplane grater (about 1 – 2 teaspoons)
1 clove Garlic, grated on a microplane grater
3 tablespoons Low Sodium Soy Sauce
1 tablespoon Lime Juice
1 tablespoon Agave
Butter Lettuce Leaves
Chopped Cilantro
Chopped Green Chile Pistachios (order Heart of the Desert Pistachios)
Sweet Chili Sauce

Heat an 8 or 10 inch wok over medium high heat. Add the chicken and use a wooden spatula to chop and crumble the meat as it cooks. When cooked throughout, drain the meat and return to the wok. Lower the heat to medium and stir in the grated ginger and garlic. Stir until well combined. Add the finely chopped carrots; place a lid on the wok and let steam 4 minutes. **Finely chopped carrots should steam and soften in just a few minutes.
Stir together the measured soy sauce, lime juice and agave. Pour the sauce into the meat and veggies and add the sliced green onions. Stir to combine and allow the sauce to cook down and absorb into the meat mixture.
To assemble the wraps, place 2 – 3 butter lettuce leaves on a plate. Spoon 2 – 3 tablespoons of the ground chicken filling onto each lettuce leaf. Top with chopped cilantro, pistachios and a drizzle of sweet chili sauce.
Makes approximately 8 – 10 wraps, depending on size of lettuce leaves..