How I wrote this lettuce wraps recipe back when I started blogging 10 years ago and it was a huge hit so I thought I'd revisit the recipe with an update version.
Ten years ago, when I first started blogging, I was obsessed with finding healthy and delicious recipes that I could make for my family and friends. One of the first recipes that I posted on my blog was a recipe for lettuce wraps. This recipe was a huge hit with my readers, and it quickly became one of my most popular recipes.
Over the past ten years, I've made a few tweaks to my lettuce wrap recipe. I've reduced the amount of oil that I use, and I've also substituted healthier ingredients for some of the more processed ingredients. I've also added a vegetarian version of the recipe, so that everyone can enjoy these delicious lettuce wraps.
I'm so excited to share my updated lettuce wrap recipe with you today! This recipe is simple to make, and it's a great way to get your family to eat their vegetables. The lettuce wraps are also packed with protein and fiber, so they're a great way to stay full and satisfied.
For the filling:
- 1 pound ground chicken or turkey
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup reduced-sodium hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup water chestnuts, drained and chopped
- 1/4 cup chopped green onions
For the lettuce wraps:
- 1 head butter lettuce, leaves separated
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the ground chicken or turkey and cook until browned, breaking it up with a spoon as it cooks. Drain off any excess grease.
- Add the onion, garlic, and ginger to the skillet and cook until softened, about 2 minutes.
- Stir in the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
- Stir in the water chestnuts and green onions.
- To assemble the lettuce wraps, place a spoonful of the filling in the center of a lettuce leaf. Roll up the leaf and enjoy!
Tips:
- For a vegetarian version of this recipe, substitute tofu for the ground chicken or turkey.
- To make the filling ahead of time, cook it according to the instructions and then let it cool completely. Store the filling in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply reheat the filling in a skillet over medium heat.
- To make the lettuce wraps even healthier, use whole-wheat lettuce leaves or even kale leaves.
- You can also add other vegetables to the filling, such as chopped carrots, cabbage, or mushrooms.
- Serve the lettuce wraps with your favorite dipping sauces, such as sweet and sour sauce, plum sauce, or soy sauce.
This is a household favorite and simple step recipe. Can be stored up to 3-4 days too. eat it hot or cold.
These lettuce wraps are a household favorite in my family. We love to make them for a quick and easy weeknight meal. The lettuce wraps can also be stored in the refrigerator for up to 3-4 days, so they're a great option for meal prep. You can also eat the lettuce wraps hot or cold, so they're perfect for any occasion.
You can also put it in your kids lunchbox for an upgraded lunch.
These lettuce wraps are also a great lunch option for kids. They're easy to eat and they're packed with nutrients. Simply pack the lettuce wraps in an insulated lunchbox with a side of fruit or vegetables and you're good to go!
I hope you enjoy this recipe for healthy lettuce wraps!
