Lettuce Wraps

Happy New Year!  Can I still say that on January 6?

It’s the beginning of a new year and along with that comes New Year’s Resolutions.  What is the number one thing people “resolve” to do every new year?  Lose weight or eat more healthy.  It’s a natural response to all the wonderful “holiday” eating we’ve been doing since Thanksgiving or perhaps going all the way back to Halloween as we helped our children eat all their candy.  

While I do look back over the last year and reflect on the things I’d like to improve in the upcoming year, I don’t generally make New Year’s Resolutions.  My husband and I are however joining the ranks of those who want to “loose a few pounds”.  We have enjoyed more than our share of yummy (but not so healthy) food over the past couple of months. Sometimes I don’t realize things like… how much fried food we eat, or how many desserts we’ve had, but blogging has really made some of those things crystal clear.  When you blog what you eat, as I do, it’s like having an online food journal for all the world to see.  Now, everything we eat isn’t on here.  We do eat lots of veggies, but it’s simple things like green beans, black eyed peas or lima beans that don’t seem “exciting” enough to share, but who knows, maybe someday I will.  

All that to say this….. I would like to start making and sharing more “healthy” recipes.  With that being said, EVERYTHING won’t be healthy or low calorie.  So, when you see some great dessert or other “decadent” food, don’t think we’ve “fallen off the wagon”…we just like to do all things in moderation, and that includes “dieting”.  

I wanted to start with these Lettuce Wraps.  We’ve enjoyed them at several different restaurants and I decided to try them at home.  They aren’t hard at all and make a great light meal or lunch.  I will say, they are quite good, but not extremely filling for my husband, so I serve them as a side dish, usually with something else “oriental”.  When I made these we also had Pineapple Fried Rice (recipe coming eventually).

I find it much easier to “diet” if I don’t feel like I’m being “deprived” of good food.  We all know raw veggies are a great source of nutrients and low calorie but it can get a little boring eating them, especially without any good dip, which adds tons of fat and calories.  I love these Lettuce Wraps because they can be loaded with raw veggies, which makes them very healthy, more filling and gives great texture and flavor.     

Here’s the Recipe:

This recipe will make about 4 wraps, depending on size of chicken breast.

• 1 large boneless skinless chicken breast
• 4-5 small button mushrooms (baby Bella’s work best)
• 1/2 tsp freshly grated ginger
• 1/4 tsp minced garlic
• 2 tablespoon soy sauce –  (or to taste)
• large outside leaves from iceberg lettuce or other “leaf” lettuce- Boston works well
• Optional Topping:  shredded carrots, shredded broccoli, bean sprouts, shredded cucumber, peanut sauce or other oriental sauce

Wash mushrooms thoroughly and chop into very small pieces

Cut chicken into small bite-sized pieces

(Double recipe pictured since there are 5 of us…and we love these)

Use a large non stick skillet (if oil is needed use the smallest amount possible)

Add chicken and mushrooms to skillet and cook over medium to medium high heat

When meat is about half done, add the seasonings

As the meat cooks, continue to “chop” with your spatula so that the chicken is in very small pieces

These cook fairly quickly, probably about 10 minutes

Wrap meat in lettuce leaf and top with your favorite veggies

**Boston lettuce is best but is not always budget friendly and I don’t usually have it on hand.  Iceberg works but make sure you have the outside leaves, otherwise they don’t “roll” well**

Lettuce Wraps

2013-12-31 13:23:55

Serves 2

Healthy and Delicious.

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Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Ingredients

1. 1 large boneless skinless chicken breast
2. 4-5 small button mushrooms (baby Bella's work best)
3. 1/2 tsp freshly grated ginger
4. 1/4 tsp minced garlic
5. 2 tablespoon soy sauce - (or to taste)
6. large outside leaves from iceberg lettuce or other "leaf" lettuce- Boston works well

Optional Topping

1. shredded carrots
2. shredded broccoli
3. bean sprouts
4. shredded cucumber
5. peanut sauce or other oriental sauce

Instructions

1. Wash mushrooms thoroughly and chop into very small pieces
2. Cut chicken into small bite-sized pieces
3. Use a large non stick skillet or the smallest amount of oil possible if needed
4. Add chicken and mushrooms to skillet and cook over medium to medium high heat
5. When about half way done, add the seasonings
6. As the meat cooks, continue to "chop" with your spatula so that the chicken is in very small pieces
7. These cook fairly quickly, probably about 10 minutes

Notes

1. Low sodium soy sauce can be substituted if preferred
2. Be careful how much "other" sauce you use...lots of calories can be added here
3. This recipe makes about 4 wraps, depending on how much meat is used for each piece of lettuce
4. Mushrooms can be omitted if you don't like them. Baby Bella's are great because the texture is similar to meat and they take on the flavor of what they are being cooked with. They also "stretch" the meat and add less calories

By Danita @O Taste And See

O Taste and See https://otasteandseeblog.com/

 Getting the New Year off to a tasty and healthy start!

This post featured at: Weekend Block Party and Family Fun Fridays