ALL WRAPPED UP

Sometimes cooking out of your comfort zone can seem a little daunting. That's how I felt about Asian inspired dishes. The ingredients seem foreign & the cooking techniques unfamiliar. But my mind changed after I tried these easy CHICKEN LETTUCE WRAPS.

The star of this dish is the slightly sweet & savory sauce that packs a spicy kick. Poured over a mixture of sautéed mushrooms, onions, & ground chicken, you get a dish with that wonderful, unique Asian flavor.

Although many Asian ingredients can be hard to find, the best part of this recipe is that all of these ingredients can be found in your local supermarket! I can actually find everything for this dish at my local Target.

Quick & simple to make, this recipe is perfect when you're looking to eat a little lighter. Great as an appetizer or a meal, these are delicious hot or cold. I love to have the cold leftovers atop chopped lettuce as a quick lunch the next day.

Give this Asian inspired dish a try!

CHICKEN LETTUCE WRAPS

2 teaspoons fresh ginger, grated

2 tablespoons Tamari, or regular soy sauce

4 teaspoons minced garlic

1 tablespoon Sambal Oelek chili paste

3 teaspoons sesame oil

1/4 cup Hoisin sauce

2 tablespoons rice wine vinegar

1 tablespoon extra virgin olive oil

1 medium onion

8 ounces baby bella mushrooms

1 pound ground chicken

8 ounces water chestnuts, chopped

2 green onions, sliced

1 head lettuce, bibb or iceberg

2 carrots, shredded

sesame seeds (optional)

In a bowl, combine the ginger, Tamari, 2 teaspoons minced garlic, Sambal Oelek, 1 teaspoon sesame oil, Hoisin sauce, & rice wine vinegar. Set aside.

In a skillet, heat olive oil & sauté diced onion until translucent. Add the remaining 2 teaspoons garlic & sliced mushrooms. Cook until mushrooms are soft & just starting to brown, about 5 minutes. Remove from skillet.

In the hot skillet, pour 2 teaspoons sesame oil. Add ground chicken & brown until completely cooked through. Drain if necessary. To the cooked chicken, add reserved sauce. Return the mushrooms & onions back to the skillet. Stir in chopped water chestnuts & sliced green onions.

Cook for an additional 2 minutes to heat everything through. Remove from heat.

To serve, put meat mixture in lettuce of your choice (I used bibb, but iceberg & romaine also work great). Garnish with sliced green onions, shredded carrots & sesame seeds.

You can also drizzle a mixture of soy sauce & chili paste if you'd like a little more heat.

ENJOY!