Sunday, May 19, 2013

Spicy Ginger Lettuce Wraps

With our Maryland weather finally starting to warm-up, I got a craving for something light and healthy for dinner. I intended to make chicken lettuce wraps but once I began adding all my veggies, I realized that this concoction definitely did not need the meat. This is a delicious and low calorie summertime recipe!


  • 1 large head of lettuce (I used Iceberg because it was on sale. Bibb lettuce works best.)
  • 1/2 bunch of green spring onions
  • 1/4 sweet onion
  • 1 cup chopped colored peppers
  • 2 serrano chiles
  • 1 cup fresh green beans
  • 1/2 cup celery
  • 1/4 cup of carrots
  • 1 package of shiitake mushrooms
  • 1 can of sliced water chestnuts 
  • 2 tbsp of ginger garlic paste
  • 1 tbsp of garlic salt
  • 1 tbsp of ginger powder
  • 1 tsp of chili flakes (optional)
  • 2 tbsp of peanut or canola oil
  • 1/4 cup of Trader Joes "Soyaki" sauce (this is a MUST!)
  • 1 pound of boneless skinless chicken breast (optional)
  • salt and pepper to taste


Begin by washing all your veggies (except mushrooms and onions) under cold water. 

Once rinsed, cut all veggies in equal sizing. In my wraps, I sliced the peppers, diced the water chesnuts, carrots, celery and onions. I left the shiitake mushrooms as they came. 

Take the iceberg lettuce and cut it into quarters. This will make perfect lettuce hammocks for your filling.

Over medium heat, take a large frying pan and drizzle in 2 tbsp of peanut oil and 2 tbsp of ginger garlic past

Once your pan is warm, add the veggies that will take the longest to cook. I started with the celery, carrots, onions, and green beans. As they begin to soften, add in the remainder of the veggies. 

After all of your veggies have been added, season using garlic salt, pepper, ginger powder, red pepper flakes and Trader Joes Soyaki. 

Once your mix is cook through and well seasoned, spoon into lettuce wrappers. 


No comments:

Post a Comment