These were so good, I couldn’t wait to write a post about them!!
As I was looking in the fridge, deciding what to make for dinner, I noticed that we had romaine hearts and a few other veggies left over from our Tuesday Door to Door Organics order (PS: Let me know if you’re interested in this service and I can send you an invite link, so we both save some moula! See my blurb on it at the end of this post.), plus some pre-cooked chicken. I was really in the mood for something flavorful and was thinking we needed to use up the romaine hearts. Then…ding! They would make the perfect vessels for Chicken Lettuce Wraps! I’d never made them before, but thought I could wing it with what was in my fridge! Then I started thinking about all of the delicious chicken lettuce wraps I’ve had at various restaurants and hoped these would come even come close. *Fingers crossed* And they did!
Fair warning, I basically used up what I had in the fridge and I was experimenting, so there wasn’t much measuring involved. But they’re pretty simple, so I think it should be easy to replicate. 🙂
Makes approx. 6 wraps (serves 2-3). Can easily be doubled, etc.
You’ll need:
- 1 Tbsp grape seed oil
- 1 garlic clove (minced)
- 1/2 large onion – I used a yellow one, but white would also work (diced)
- 1 small red bell pepper (diced)
- 4-5 baby bella mushrooms (diced)
- Pre-cooked diced chicken (about 2 cups) – I use Costco’s pre-cooked/diced chicken, it’s great and freezes really well (since it comes in a huge two pack)
- Washed romaine heart leaves (or any kind of large lettuce leaves)
- 1 Tbsp Sesame Oil
- General Tsao Sauce from Trader Joes
- Soy Sauce
- Sriracha
Dice up all your veggies and chicken and make them look pretty 😉
Add the Tbsp oil to the pan and heat over medium heat. Once warmed, add the diced onion and garlic (it’s ok if a couple mushrooms fall in too). Saute until the onion is translucent, stirring occasionally.
Add the mushrooms and red bell pepper (I really liked this addition because it added a nice crunch), saute for a couple minutes, stirring occasionally. Then add the chicken, drizzle with sesame oil (about a Tbsp) and saute until heated through.
Then comes my favorite part, mixing together all of the sauces. This is purely to your tastes, but this is my favorite combination. Lower the heat a bit and add about a 1/2c general tsao sauce, give it a stir, add a good drizzle of soy sauce and sriracha. Then tweak until just right 🙂
Once you’ve perfected the sauce, serve immediately in your lettuce wraps. And voila! I hope you try these, they were delish!
And don’t forget – Let me know if you’re interested in Door to Door Organics and I can send you a invite link, so we both save some moula! They deliver all over. 🙂 Right now I get the mixed bitty box. It’s great because they send you an email a few days before and let you know what’s coming, so you can swap out or add items if needed. I don’t think we’ll ever run out of fruits and veggies again and we go through a lot!
Tweaked Foodie 