Chicken Lettuce Wraps

These chicken lettuce wraps have a decidedly Asian-inspired flavor profile and I found myself unable to stop eating them. Mostly because, in my mind, these were a healthier version of tacos…and I love tacos.

Ingredients:

For sauce:

• 2 tablespoons Thai sweet chili sauce

• 2 tablespoons hoisin sauce

• 2 tablespoons light soy sauce

• 1 tablespoon sambal oelek

• 1 tablespoon olive oil

• 1 teaspoon sesame oil

• 1 tablespoon rice vinegar

• 2 cloves garlic, minced

• 1 tablespoon minced fresh ginger

For filling:

• 1 lb. ground chicken

• 3 tablespoons olive oil

• Bunch of scallions, thinly sliced - white and green parts

• 2 cloves garlic, minced

• 1 tablespoon minced fresh ginger

• 1/2 lb. cremini mushrooms, cleaned and finely chopped

• 1 small red bell pepper, finely chopped

• Lettuce leaves from 1 head butter lettuce

1. To make the sauce, combine all those ingredients together in a bowl and mix together.

2. In a separate bowl, mix 2 tablespoons of the sauce in with the ground chicken. Then, in a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken and cook, breaking up the meat, until all browned - roughly 5 mins. Transfer the meat to a plate and set aside.

3. Add the remaining tablespoon of oil to the skillet, then add the scallions, garlic, and ginger and stir around, cooking for about a minute. Add the mushrooms and red pepper and continue stirring around and cooking for about 5 minutes.

4. Return the chicken to the skillet, then add the rest of the reserved sauce and cook, stirring all around until well combined and the liquid has reduced a bit to become more thickened - roughly 5 minutes.

5. Serve over the lettuce leaves and enjoy!