Asian Lettuce Wraps

Eating lettuce with a purpose! This bundle of goodness is mouth-watering delicious—I am salivating even writing about this recipe (I wish I was joking). TRY IT AND LOVE IT!

 

The only ingredient I question in this recipe is the soy sauce. Soy sauce is loaded with sodium! I reduced the amount to 1 tbsp (from 2 tbsp) but decided to do some research to find a soy sauce replacement. I came across a product called “Bragg Liquid Aminos”. I have yet to try it, but from what I read it may be a good alternative. Unfortunately, the sodium content of the two items does not vary much, but it does have the benefits of no gluten, preservatives, artificial colouring, or chemicals. I should also mention, according to the Bragg Liquid Aminos website, the sodium content comes from naturally occurring sodium in soybeans, not added table salt like many brands of soy sauce. Needless to say, I’m still “hmm-ing” and “haa-ing” this topic—if anyone has tried liquid aminos or has any other soy sauce replacement suggestions, please let me know your thoughts!

…Despite the soy sauce dilemma (and the tangent that I went on), THIS RECIPE IS STILL DELISH!

Healthy swap: Apart from perhaps replacing the soy sauce, think about changing up your wrap “material” when preparing meals! Use large lettuce leaves in place of bread-based wraps! A very refreshing change (and would be great on a warm sunny day… is it summer yet?!)

Ingredients:

1 lb extra lean ground chicken (or turkey)
½ medium onion (minced)
2 cloves garlic (minced)
1 tbsp fresh ginger (minced)
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp water
1 tbsp almond butter
½ tbsp agave nectar (or honey)
1tbsp wine vinegar
2 tsp sweet chili sauce
3 green onions (chopped)
½ can sliced water chestnuts (drained and chopped)
¼ cup almonds (crushed)
10-12 large lettuce leaves

Heat a skillet on high. Add chicken, onion, garlic, ginger, and salt and pepper and cook until chicken is done.

 

Combine sesame oil, soy sauce, water, almond butter, agave, wine vinegar, and sweet chili sauce in a bowl. Microwave for 20 seconds and stir. Add sauce to skillet and combine all ingredients.

 

Add green onions and water chestnuts (cook 1-2 minutes).

 

Sprinkle nuts and serve on cold lettuce leaves. Enjoy!

Adam’s rating: 4.98 taste buds out of 5!  “that was a GOOOOD one”

 

Recipe adapted from “Iowa Girl Eats”