We’re wrapping up chicken and veggies this week for healthy tailgating in these Lettuce Wraps! Ground chicken is a great lean protein, and works well as a substitute in many recipes. Here’s our recipe:
1 Head Iceberg Lettuce, leaves removed whole to make “wraps”
1 lb Ground Chicken
1/2 tsp Chinese 5 Spice
1 T + 1 tsp Soy Sauce
1 T Mirin
2 T + 1 tsp fresh minced Ginger
1/4 cup water
One bag pre-chopped Broccoli Slaw (our mix had broccoli sticks, carrot sticks, and cabbage)
1 can Bamboo Shoots, drained
4 oz Baby Portobello Mushrooms, sliced
1 T lemongrass (we buy in a tube, pre-minced)
1 1/2 tsp Rice Wine Vinegar
1/2 tsp Sesame Oil
1 tsp Honey
2 tsp Ketchup
1 1/2 tsp Sriracha “Rooster” Sauce (optional, but great if you like a kick of heat)
Toppings: Spicy Sauce, Roasted and Unsalted Sunflower Seeds, Chopped Scallions, and Bean Sprouts
Add ground chicken, Chinese 5 spice, 1 T soy sauce, mirin, 1 T fresh ginger, and 1 tsp Sriracha in a sauce pan, and water cook on medium-high heat, breaking up chicken into small pieces until chicken is well done, about 7 minutes. Reduce and simmer until water is evaporated.
In another skillet, heat broccoli slaw over medium-low heat, with a few tablespoons of water (CBT TIP: many vegetables can be sauteed with just a bit of water to keep them from sticking, rather than adding a fat to the pan), can of bamboo shoots, lemongrass, 1 T ginger, mushrooms, and 1 tsp rice wine vinegar, and saute until slaw is tender, about 5-7 minutes.
In a small bowl, whisk sesame oil, 1 tsp soy sauce, honey, ketchup, 1/2 tsp rice wine vinegar, 1 tsp fresh ginger, 1/2 tsp sriracha (optional).
Serve by putting each component in a bowl and stacking lettuce leaves, so everyone can build their own delicious wrap! Enjoy!
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