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Today, we are going to cook up some tasty, easy and healthy chicken lettuce wraps. I am a picky lettuce wrapper because I, in a previous life, worked at two places as a bartender and server that had amazing chicken lettuce wraps on their menu.
These are great. Lots of flavor, very healthy, full of veggies and extremely easy to change up to add extra veggies or adjust to your liking.
The inspiration for this recipe comes from Chrissy Teigen’s recipe for healthy chicken lettuce wraps. You can view the original recipe at the end of this post.
I added a lot of extra veggies because we like to really veg it up and I think it adds to the flavor and of course, we could all use some additional veggies in our life.
Let’s get started!
Here is what you will need:
2 heads butter lettuce, leaves separated
For the Filling 2 lb. ground chicken
Olive Oil spray
5 scallions, thinly sliced
3 Tbsp. minced garlic
2 Tbsp. minced fresh ginger
1 pound white mushrooms, chopped
1 red bell pepper, finely chopped 1 yellow bell pepper, finely chopped 1 pound frozen edamame, shelled 1 medium onion, finely chopped Sesame Seeds
For the Sauce
3 Tbsp. sweet chili sauce
3 Tbsp. hoisin sauce
3 Tbsp. low sodium soy sauce
2 to 3 Tbsp. Sriracha
2 Tbsp. vegetable oil
1 tsp. sesame oil
2 Tbsp. rice vinegar
2 Tbsp. minced garlic
2 Tbsp. minced fresh ginger .5 Tbsp. corn starch 2 Tbsp. Oyster sauce Salt, pepper and garlic powder (we use Flavor God Garlic Lovers instead) to taste
Now, we have our ingredients. Let’s make some lettuce wraps.
Take all of your sauce ingredients and put them in a bowl and mix ’em up. Stir all of the ingredients until they are combined. Important when mixing the sauce ingredients, with the garlic and ginger, mince them as fine as possible. Set aside.
Grab a large skillet and spray with olive oil spray. Once the skillet is warm, add your ground chicken. It is important to season every layer of your dish and that of course includes the protein.
Season your chicken with salt, pepper and your garlic seasoning. Cook through. Add mushrooms, saute.
Remove chicken from pan and set aside.
Add veggies except edamame to the pan. You will notice that I used canned mushrooms. Go with what you have. I had ordered fresh mushrooms from our local grocery pickup but the mushrooms were bad when I received them, so canned it is. Season with salt, pepper and garlic seasoning and also add in the garlic and ginger. Saute until tender. Add frozen edamame (optional).
Add chicken back to the pan. Add sauce and stir to combine covering all of the veggies and chicken. Bring to a simmer and allow to thicken. If sauce doesn’t thicken to your liking, combine 2 tablespoons of chicken broth with 2 tablespoons corn starch and stir in.
Separate lettuce leaves and fill with this delicious filling. Top with green onions for a nice crunch and zing.
Leftovers keep well in an airtight container in the refrigerator.
These little nuggets are delicious, packed with protein and vegetables and flavor. Super easy and everyone will love them.
For the original Chrissy Teigen recipe check out The Splendid Table HERE!
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