One Pan Lettuce Wraps
I love lettuce wraps, but if your kids want to put the filling in a tortilla or just eat it over rice in a bowl, that’s fine too. This recipe can be made with ground chicken or tofu and is light and delicious either way. Leftovers work well too.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 ½ pounds ground chicken or extra firm tofu, diced
- 1 pound cremini mushrooms, chopped
- 1-inch knob of fresh ginger, peeled and finely grated
- 2 cloves garlic, finely grated
- 6 scallions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons Jamie Geller Silan (date honey)
- Kosher salt
- Freshly cracked black pepper
- 1 head Boston or Bibb lettuce, leaves washed and dried
- 3 cups cooked short grain brown rice
- Garnish: ¼ cup chopped salted peanuts
Preparation
- In a large saute pan, heat extra virgin olive oil over medium-high heat. Add chicken or tofu and mushrooms and cook for 10 minutes, until browned. Stir in ginger, garlic, scallions, soy sauce, red pepper flakes and silan. Cook mixture for 4 minutes more, then taste and adjust seasoning with salt and pepper. Remove from heat.
- To serve, layer two lettuce leaves per wrap. Scoop a heaping spoonful of brown rice into each lettuce cup, then a spoonful of the mixture, then sprinkle with peanuts, and serve immediately.
Nutrition Information
- Serving Size: 1 serving
- Calories: 588
- Carbohydrate Content: 51.7 g
- Cholesterol Content: 151 mg
- Fat Content: 17.3 g
- Protein Content: 55.8 g
- Sodium Content: 652 mg
- Sugar Content: 20.9 g