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.
One Pan Lettuce Wraps
Servings
4 Servings
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
Instructions
- 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
Nutrition Facts
One Pan Lettuce Wraps
Amount per Serving
Calories
588
% Daily Value*
Fat
17.3
g
27
%
Cholesterol
151
mg
50
%
Sodium
652
mg
28
%
Carbohydrates
51.7
g
17
%
Sugar
20.9
g
23
%
Protein
55.8
g
112
%
* Percent Daily Values are based on a 2000 calorie diet.
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