Asian Lettuce Wraps (ourbestbites)

By shelliec

Ingredients

• 2 tsp canola oil
• 4 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3 Cans Chicken
• 3 ounces mushrooms, finely chopped (about 8 small mushrooms)
• 1/2 tsp kosher salt
• 4 C bagged coleslaw mix or thinly shredded cabbage
• 1 8 oz can sliced water chestnuts, drained, rinsed, and finely minced
• 1/2 C thinly sliced green onions
• 4 Tbs soy sauce
• 1 tsp sesame oil
• 1 lemon, zested and juiced (about 3 Tbs juice)
• 1/3 C roughly chopped cilantro
• 1-2 heads iceberg lettuce

Details

Servings 16

Preparation

Step 1

Heat a very large skillet to medium-high heat on the stove top. When hot, add vegetable oil and then garlic and ginger. Saute for about 30 seconds, until fragrant, and then add canned chicken, chopped mushrooms, and kosher salt. Cook for about 5 minutes, stirring often.

Add cabbage/coleslaw, water chestnuts, and green onions. Cook for about 2 minutes, until cabbage starts to wilt.

Add soy sauce, sesame oil, the zest from the lemon and the lemon juice to taste. Remove from heat and stir in cilantro.

To serve, carefully remove the individual leaves from the head of lettuce. (The closer you get to the center, the easier it becomes!) and place chicken mixture in the center.

Yield: about 6 C chicken mixture. Makes 14-16 lettuce wraps.