This recipe is from my friend Anna and is in our cookbook. I have never had it until a few days ago when another member (Tracy) made them for this month’s meal exchange. All I can say is WOW!!! These are so good!!! We ate them for dinner and then I had another one for lunch the next day. I will definitely be making this recipe (in a large batch to freeze) so that I have them as a last minute, easy, healthy meal.
The recipe has a decent amount of ingredients, but trust me, it is worth it!!!
Anna’s Awesome Asian Wraps
Lettuce (Boston bibb, butter leaf, romaine, or a regular head)
1 pound lean ground chicken
1/2-1 large yellow onion, finely chopped
2 cloves fresh garlic, minced (or 1 teaspoon minced garlic from a jar)
2 tablespoons soy sauce
1/2 cup hoisin sauce
2 teaspoons freshly grated ginger
2 teaspoons rice wine vinegar
1 (8 oz) can water chestnuts, drained and finely chopped
1/2 bunch green onions, chopped
1 cup shredded carrots
1 cup shredded cabbage
4 tablespoons Asian (dark) sesame oil.
Directions: Brown the ground chicken in 1 tablespoon of oil, stirring often. Drain; set aside. Sauté the yellow onion in the same pan over medium heat. Add the garlic, soy sauce, hoisin sauce, ginger, and rice wine vinegar to the onions, stir, and let simmer 1-2 minutes. Stir in chopped water chestnuts, green onions, shredded carrots, shredded cabbage, browned meat, and sesame oil, and continue cooking until the onions, carrots, and cabbage just begin to wilt (about 3-4 minutes). If mixture seems too dry, add more hoisin sauce and/or soy sauce to taste, but don’t go overboard because the mixture can get too salty if you put in too much. To serve, spoon a portion of the mixture on top of a large lettuce leaf and roll.
I am not a huge fan of cooking, but these are worth rounding up the ingredients and making a large batch!