Chicken Lettuce Wraps

Chicken Lettuce Wraps

In my quest to eat healthier this year I picked out about 10 different recipes from the most recent issue of Cooking Light to try. I've already made several of the dishes and have not been disappointed! I don't think I've really blogged about them, until now.

A few weeks ago I made the Chicken BLT salad which was fabulous! The big guy gobbled it up too.


Then I tried the Browned Butter Gnocchi with Broccoli and Nuts. Another hit!


And last, but certainly not least, we tried the Thai Basil Chicken Lettuce wraps last week. YUM! I thought I was at PF Changs for a minute. 

They really were THAT good. 

Junior didn't care for them, but then again he's quite picky. The big guy and I wolfed down several each. Don't be too judgmental, the lettuce leaves were small! 

Chicken Lettuce Wraps
Recipe slightly adapted from Cooking Light Magazine - Jan. 2013 Issue

Ingredients:
4 tsp canola oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper 
2 garlic cloves, minced
1 pound ground chicken
2 serrano chiles, finely chopped
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper 
1 cup fresh basil leaves, chopped
1 tablespoon fresh lime juice
Bibb lettuce leaves
Thin rice noodles (optional)

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of oil to the pan and heat. Add shallots and saute for about 2 minutes. Add bell pepper and saute another 1 minute or so. Add the minced garlic and saute 30 seconds. Remove the shallot mixture from pan.

Add the remaining 2 teaspoons of oil to pan and add the chicken. Cook until browned, stirring to crumble. Drain well and then return chicken to pan over medium heat. Add chiles and cook for 1 minute. Add shallot mixture back to the pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 2-3 minutes or until thoroughly heated. Remove pan from heat; stir in basil and fresh lime juice. 

If desired, you can add some thin rice noodles to the dish. I followed the directions on the back of the package and soaked the noodles for about 15 minutes. Once softened I cut the noodles in half and added some to the chicken mixture at the same time as the basil and lime juice. 

Carefully fill the lettuce leaves with a few scoopfuls of the chicken mixture.

Bon Appetit!