Recipe Background
In a rush and hungry? Don't go through the drive-thru! 20-Minute Lettuce Wraps are a quicker, much healthier, and tastier alternative to the greasy bag of grub you were about to grab. Your teeth will be sinking into a crispy, crunchy lettuce bed covered in savory chicken and a combo of tender, soft veggies that bring good flavors and nourishing rewards! Cooked in a tangy, Asian-inspired sauce, 20-Minute Lettuce Wraps really do make you reconsider the bun!
In a rush and hungry? Don't go through the drive-thru! 20-Minute Lettuce Wraps are a quicker, much healthier, and tastier alternative to the greasy bag of grub you were about to grab. Your teeth will be sinking into a crispy, crunchy lettuce bed covered in savory chicken and a combo of tender, soft veggies that bring good flavors and nourishing rewards! Cooked in a tangy, Asian-inspired sauce, 20-Minute Lettuce Wraps really do make you reconsider the bun!
Ingredients
- olive oil to taste
- 2 chicken breasts pounded very thin and chopped into small pieces
- 1/2 cup water chestnuts roughly chopped
- 1 large carrot diced
- 1 zucchini diced
- 1/2 cup edamame shelled
- 1 cup mushrooms diced
- 1/2 white onion diced
- 1/2 teaspoon salt
- 1/4 cup hoisin sauce
- 1/2 teaspoon garlic powder
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha sauce
- 1 head butter lettuce
Directions
- In a large pan over medium heat, add the olive oil.
- Add the chicken, the water chestnuts, the carrots, the zucchini, the edamame, the mushrooms, and the onion to the oil and sauté until the veggies are tender and the chicken's internal temperature reads 165 degrees F, about 5-10 minutes.
- Add the salt, the hoisin sauce, the garlic powder, the rice wine vinegar, and the sriracha sauce to the chicken mixture and sauté until combined, about 5 minutes.
- Serve in the lettuce wraps.
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