I love to order lettuce wraps when I go to Chinese restaurants but I always question how healthy they really are. When you make them at home you control the fat and the flavor. I think these are better than any restaurant version that I've eaten and they are a lot more economical. Taste these and you'll want to make them every week!
The spicy, salty, citrus flavors are a perfect compliment to the cool, crisp lettuce leaves. Traditionally a bibb or butter lettuce is used but I prefer the crispier romaine lettuce for this dish. No fork necessary!
Thai Chicken Lettuce Wraps 4 servings, 4 WW pts/serving 1 pound boneless, skinless chicken thighs 10 shitake mushrooms (about 3 ounces) - cut into slices 1 inch cube of ginger - minced 3 garlic cloves - minced 1 carrot - peeled and diced 1 cup bean sprouts 1 jalapeno - cut in half, seeds removed, then sliced 1/2 cup cilantro - finely chopped 5 green onions - sliced 2 tbsp fish sauce 1 tbsp oyster sauce 1 tbsp garlic-chili paste 2 tsp canola oil 1 lime - cut into 8 wedges head of romaine lettuce - rinsed and dried
Prep all your vegetables and have ready before you start wokking. Cut your chicken into small pieces (1/4 - 1/3 inch).
In a cool wok, place 1 tsp canola oil and bring up to temp over high heat. Stir fry the chicken with the garlic-chili paste for about 5 minutes on high until the chicken is no longer pink. Remove the chicken from the wok and place on a plate.
Add the remaining 1 tsp of canola oil in the wok. Add the carrots and 1 tbsp fish sauce. Reduce the heat to medium and cook for 3 minutes. Bring the heat back up to high. Add the garlic, ginger, jalapenos, shitake mushrooms, green onions and oyster sauce. Stir fry for 3 more minutes. Add the remaining 1 tbsp of bean sprouts, fish sauce, cilantro, and juice from 2 lime wedges.
With a spoon, scoop the mixture into whole romaine leaves. Serve with cilantro and lime wedges.
(**Note - when I provide the WW points, I have entered the recipe into Weight Watcher's Recipe Builder to determine points per serving.)
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.