Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Asian Lettuce Wraps September 4, 2012

It’s Tuesday, the day after the holiday, your kids first day back to school, you are trying to get the family back into a routine or maybe you just need to get back into the routine after the nice holiday weekend.  What ever the case is, today is the first day of you getting off the lunch time roller coaster, it’s the day you take the time to prepare your lunch so that you are not heading to the break room where you have the opportunity to devour every left over holiday goodie your co-workers bring in because you are famished.

I actually found this is recipe as a wonderful way to get my little granddaughters to eat more  lettuce.  They love filling the “cups” and rolling them in their hands.  This is an easy item to pack for lunch, just place lettuce cups in a small bag and place filling in a container with a cover and you are good to go (this recipe is also a fun party food or a great way to get your family involved with making dinner).  You can add or change any of the items in the recipe, which to me is why Asian cooking is so much fun, you use what you have.  The sauce that accompanies these lettuce cups ROCKS!  I use it for so many different things, as a matter of fact I keep extra in my frig for basting meats or I use it for dipping egg rolls, spring rolls and even the rice paper rolls that I make.  We all have a “go to” sauce, this is mine.    Delish          Enjoy!!!.  For comments/questions please email me at ramona@lowfatdivablog.com

NOTE:  I know you are going to probably think that I’m  nuts, you can’t get this done before work today especially when you are running around the house trying to gather things family members should have gotten together last night but this would be a great way to start out your Wednesday!

Asian Lettuce Wraps

1 small carrot diced

1/2 red bell pepper diced

5 snap peas diced

1/2 cup diced red or green onion

2 chicken breast diced

6 iceberg lettuce leaves

Apricot Sambal Szechuan Sauce

Apricot Sambal Sauce:  1/2 cup soy sauce, 3 tablespoons minced garlic, 3 tablespoons minced ginger, 3 tablespoons Sambal hot sauce, 3-4 tablespoons apricot preserves (peach works just as well), 1/4 cup rice wine vinegar, 3 tablespoons hoisin sauce, 1 teaspoon minced cilantro, and 1 teaspoon sesame oil.  Mix all ingredients and whisk well so they are all combined. Set aside.

In a medium saute pan that has been sprayed with Pam olive oil add the chicken, saute for about 45 seconds and add all the vegetables.  Add 4-5 oz of Sambal sauce and deglaze for about 30 seconds.

Separate your lettuce leaves so they are little cups.  Place some of the chicken vegetable mixture in the center of the lettuce cup.  You can sprinkle with more onions or more sauce.  Roll lightly and eat – Yum, yum, yum.

NOTE:  you can make these without meat if you choose or I have also used pork tenderloin, ground chicken, ground turkey or even lamb.  The sauce really makes the dish.  If you do not have a taste for real spicy foods, just put in a dash of the Sambal hot sauce.

 

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