Friday, March 18, 2016

Lettuce Wraps

1 head iceberg lettuce, cored
1.5 - 2 lbs ground chicken or turkey
1 T cornstarch
2 stalks celery
1 c baby carrots
1 can water chestnuts
Chopped peanuts

2 T teriyaki sauce (or oyster sauce if not gf)
1 T soy sauce
1 t sweet chili sauce
1 t chili oil

Ahead of time, clean lettuce, separate leaves and place in refrigerator to chill and crisp. Chop celery, carrots and water chestnuts finely, or chop in a food processor. Stir cornstarch in into ground chicken or turkey, then cook in a hot skillet or wok until no longer pink, breaking into chunks as you cook. Remove from heat to a bowl. Mix sauce ingredients, then add to skillet or wok with the vegetables. Cook for about 2 minutes, then return chicken to the skillet and mix well. Remove from heat. Add chopped peanuts to the mixture. To eat, spoon mixture onto lettuce leaves and wrap.

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