Lettuce Wraps

These Asian lettuce wraps with chicken were inspired from, of course, skinnytaste. But that recipe required a lot of random ingredients. I wanted to keep it simple and cheap. (on a budget & time crunch) So I limited the ingredients needed. They were fun to make, fun to eat, and of course, DELICIOUS! I served with the Tomato Soup/Spaghetti Squash, it was a FANTASTIC meal!


Ingredients:

• 2 or 3 4 oz chicken breasts, grounded

• 1/4 cup water chestnuts, chopped fine
• 2 tbsp diced green onions

• 2 tbsp soy sauce 

• 1 tbsp oil

• 1 tbsp white wine

• 1⁄2 tsp sugar

• freshly ground white pepper, to taste

• 2 cloves garlic, minced

• head of lettuce, or as many leaves as you need

Directions:


If your chicken isn't already ground you can place it in a food processor (or even a blender will do) and ground it up. It's actually kind cool that it works that way. Or you can buy ground chicken (8 to 12 oz) at the store.
Place the ground chicken in a bowl.
Meanwhile mix soy sauce, olive oil, wine, sugar, & pepper. 
Mix water chestnuts, garlic & onions in with the ground chicken.
Then pour soy sauce mixture over chicken.
Let it marinate for a few minutes.
Make sure it is well mixed (feel free to use your hands if needed)
Add more soy sauce, wine, or oil, if needed.
Transfer to a medium sized frying pan (or wok)
Cook until brown, 5 to 10 minutes, and feel free to add more oil if desired.
Break up and stir meat as you go.
Place in each lettuce wrap and serve with a dipping sauce, if desired. (I eat mine with Ranch!)


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