These delicious lettuce wraps are perfect for a light lunch or starter to a main meal.
A healthy carb-free alternative that will leave you wanting more . . . at least, we do!
This easy to follow recipe serves 4 people (2 generously filled wraps each).
Recipe:
2 medium carrots
2 celery sticks
4 baby corn
6 medium mushrooms
4 cloves of garlic
half a can of water chestnuts
4-5 cooked chicken thighs (apx 70g)
chicken stock / 1 chicken stock cube
1 iceberg lettuce
hoisin sauce
(Also needed: soy sauce, salt, 50-100ml of water and vegetable oil)
Method:
Finely dice the vegetables and cooked chicken.
Separate the ingredients into 2 dishes, one containing mushrooms and chicken, the other containing all the other vegetables.
Add 1 tablespoon of vegetable oil to a wok or large pan and bring to medium-high heat.
Add the chopped celery, carrots, corn, water chestnuts, garlic and a pinch of salt and cook through for 4-5 minutes.
Once the vegetables have softened, add the chicken, mushrooms, stock,
50ml of water (add another 50ml if the mixture is dry) and a few splashes of dark soy sauce.
Cook through for 4-5 minutes then reduce the heat and loosely cover, allowing the mixture to simmer for a further 4-5 minutes.
Whilst the mixture is simmering prepare the lettuce leaves.
The easiest method to remove leaves whole is to chop off the root including a portion of the lettuce. Run cold water into the chopped area and the leaves will peel away without breaking.
Dry off the leaves in readiness for the filling.
When everything is ready, evenly scoop the cooked mixture into the leaves and top with hoisin sauce, wrap it up and devour.
Why not change it up? Pork and prawn works a treat, or, take out the meat and stock and go all veggie!
We love lettuce wraps . . . hope you enjoy them too!
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