These Chicken and Mushroom Lettuce Wraps are part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more.
Breakfast: Turkey Bacon Egg Muffins
Lunch: Whole Wheat BLT Pita, Tomato and Cucumber Salad
Snack: Trail Mix
Dinner: Chicken Lettuce Wraps
It was one of those – “what the HECK am I’m going to feed my family” kind of nights at my house. I was trying to think of something fun that included ingredients I already had in my fridge. I have been craving lettuce wraps, specifically the popular appetizer from a big chain restaurant. Alas, we don’t have many chain restaurants around our area which makes going to one a treat. I know its kind of the reverse of normal people. However, it does come in handy when implementing a “clean” diet. Anyhow, I decided to make up my own lettuce wrap recipe. It turned out delicious. My daughter’s first word when she took a bite was “yummy!”
The hardest or most time consuming part of this is chopping up all the stuff. It should be chopped or diced pretty small, so it takes a little extra time. A food chopper would be handy for this. I used mine to cut the sweet potato and carrots into small little pieces.
Local Ingredient: Chicken (purchased from the local farmers market).
Lettuce Wrap ingredients getting ready to be chopped.
Lettuce leaves - separated and ready to be filled.
Saute!
Final lettuce Wrap. No fork needed.
Ingredients
1 lb. Chicken Breast or Tenders, chopped into small cubes or pieces.
1 head of Boston Bibb lettuce (Iceberg would also work well)
2 Garlic Cloves, minced
1 Onion, diced
1/2 large Sweet Potato, diced
4 Shitake Mushroom slices, diced.
2 carrots, peeled and diced
3 water chestnuts, diced (optional)
2- 3 tablespoons Gluten Free Low Sodium Soy Sauce or Coconut Aminos
2 tablespoons Rice Wine Vinegar
Sea Salt and Fresh Cracked Black Pepper, to taste
Instructions
- Heat a cooking oil, such as olive oil or coconut oil, over medium-high heat in a large skillet or pot. Add onion and garlic, until softened.
- Add the chicken. Cook until cooked through, about 10-12 minutes. Season with salt and pepper. Stirring occasionally.
- Add carrots, sweet potato, and rice wine vinegar. Saute for about 5-6 minutes. The rice wine vinegar should reduce a little.
- Add the soy sauce or coconut aminos. Cook about 5 minutes.
- Add mushrooms and water chestnuts. Cook another 5-6 minutes.
- Separate the lettuce into large lettuce leaves to be used for the wrap.
- Once chicken mixture is done, spoon about 2 tablespoon into the each lettuce leaf.
This recipe was yummy, but I wished that the grocery list for the 7 day challenge had written in shitake mushrooms, and not just mushrooms. I would have preferred shitake like the recipe but I bought the button/white mushrooms since it did not specify.
Also, thought it would be super helpful if the grocery list indicated which day(s) you needed the ingredients for the challenge. By the time I got to day 3, my cilantro was looking past its prime. We have enjoyed trying all the recipes and probably repeat many after the challenge is over.
Hey Pam! We are so excited that you are liking the challenge. The lettuce wraps is one of my favorite recipes. We were concerned about price so we just put mushroom so that you could decide what kind you wanted. I hope you’ll try it again, with Shiitake! My family eats those lettuce wraps a few times a month! So yummy! For the cilantro – next time try storing it like you would flowers, in a vase or glass of water on your counter. Herbs last much longer that way. I bought a few small glass vases for this reason and keep my fresh herbs on my window sill.