I believe in giving into food cravings – but in a smart way. While I love good take out I also love to make delicious, less salty versions at home! This week I needed chicken lettuce wraps. Crunchy water chestnuts, sweet and salty sauce wrapped up in cold lettuce – nom. It was surprisingly easy and delicious.
Chicken (or turkey) Lettuce Wraps
1 lb ground chicken (or turkey if like me you can’t find chicken. A ground bird is a ground bird)
1 medium onion, chopped
1 can water chestnuts, drained
3 cloves of garlic chopped
2 t fresh ground ginger
3 green onions, chopped
1/4 cup Hoisin sauce
2 T low sodium soy sauce
1 T rice wine vinegar
Salt to taste
Brown the meat! Add Hoisin, soy sauce, vinegar, onion, ginger, and garlic! Cook until the onions are translucent, stirring regularly. Once the onions are cooked and liquid begins to thicken into a sauce, add the water chestnuts and green onions! Stir to coat and serve in each lettuce cup!
You can add more hoisin/soy/vinegar if you want more sauce! Yummy
I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!
Chipotle PUMPKIN SOUP
2 Tbsp EVOO
1 medium yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1-2 chipotle peppers chopped (canned in adobo)
8 cups chopped, cooked pumpkin
4 to 6 cups chicken stock
1/2 half & half
1 teaspoon dried oregano
1 teaspoons salt, more to taste
2 Tbsp lime juice
Bacon, sour cream and avocado for topping!
In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.
Using an immersion blender or working in batches, blend the soup until its smooth and creamy. Add half & half, lime, and salt and pep to taste.
Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.
We all love Bonefish’s Bang Bang Shrimp. It’s one of the few chain restaurants I’m willing to go to pretty much because of these babies! This recipe feels like cheating but will still impress. Here’s my take.
Bang Bang Shrimp Lettuce Wraps
One bag frozen popcorn shrimp (if YOU have time to fry shrimp go for it)
½ cup light mayo
1 Tablespoon Sriracha sauce (more or less based on your spice tolerance)
¼ cup sweet chili sauce
Iceberg of Romain lettuce leaves, washed and dried
For topping :
Bake the shrimp as directed!
Mix mayo, chili sauce and Sriracha together! Toss the slightly cooled shrimp into the sauce and fold them gently to coat. Load 4-5 shrimp in each lettuce cup. Top with chopped green onion, cilantro and sour cream. I even added an avocado corn salsa.