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Location: Texas, United States

Thursday, January 08, 2009

Asian Lettuce Wraps

• 2 cups finely chopped cooked chicken
• 4 green onions, sliced
• 1 (8 ounce) can water chestnuts, drained and finely chopped
• 1/2 cup spicy peanut sauce
• 1 tablespoon chopped fresh mint or cilantro
• 1/4 teaspoon crushed red pepper flakes
• 24 leaves bibb lettuce, separated and washed (1 to 1 1/2 heads)
• 1/2 cup chopped peanuts
• 4 oz mushrooms, sliced (chop after sautéing)
• ½ tsp minced garlic
• ½ tsp minced bottled ginger
• 1 Tbsp (approximate) olive oil
• 1 tsp sesame oil

Saute mushrooms, garlic, and ginger in olive oil and sesame oil until soft. Chop.
In medium bowl, mix all the rest of the ingredients except lettuce and peanuts. You can use food processor or Pampered Chef chopper to make it go faster.
Spoon about 2 tbsp chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

I didn't read this very well and processed my peanuts along with the rest of the filling. It was still good, and I don't think I'd change it for next time--no point in adding another step when it was good this way.
No Bibb lettuce available in our town, so I just cut red leaf lettuce down to size.

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