Week before last, we got a hankering for some homemade lettuce wraps, but the only recipe I had ever used was three pages long and I wasn’t in the mood for all those steps.
I got that recipe five or six years ago and it suddenly occurred to me that in that span of time, someone had probably found a simpler way to make this healthful Asian dish.
Sure enough, Mr. Google had several suggestions and I picked the one that was the most similar to my old one in flavors. These came together in a flash (Charlie and I split the chopping duties) and they were every bit as delicious as the more time-consuming version.
One problem we’ve had in the past with these wraps is separating the iceberg lettuce leaves, but Charlie found a video on youtube that made the task very simple. Bang the head of lettuce on the kitchen counter and then pull the core out. Then slice about 1 inch off the bottom (core end) and the leaves will separate easily under cool running water.
16 ounces ground chicken
2 teaspoons vegetable oil
8 ounces white mushrooms, chopped
3 scallions, chopped
2 cloves garlic, minced
1 (6-ounce) can water chestnuts, chopped
1⁄4 cup soy sauce
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon Sriracha sauce
1⁄2 teaspoon sesame oil
1⁄4 cup water
8 to 12 large iceberg lettuce leaves, cleaned and dry
For the filling, brown the chicken in the oil in a large sauté pan over medium-high heat until no longer pink. Add the mushrooms, scallions, garlic and water chestnuts, and cook until the mushrooms soften. In a small bowl, mix the soy sauce, brown sugar and vinegar, pour over the chicken mixture and cook 1 minute. Remove from the heat. For the drizzling sauce, whisk together the soy sauce, vinegar, honey, mustard, Sriracha, sesame oil and water. Spoon the chicken mixture onto lettuce leaves, drizzling with the sauce and wrap up like a tortilla.
Ginna Parsons is the Daily Journal’s food/home/garden editor.