Hot, sticky Summers call for quick and easy dinners. Salads can get played out, and sometimes it's hard to get kids to get into eating them, so I found an easy compromise that won over my family: chicken lettuce wraps. My kids love those offered at P.F. Chang's, so I discovered a similar version on the Food Network and gave it a go. The recipe called for ground beef, but to keep it a little lighter and healthier, I used chicken. I also upped the veggie factor by throwing in shitake mushrooms, red peppers, and water chestnuts because my kids love a crunch. The recipe took just 10 minutes to prep and eight minutes cook time. I served it up with a little rice on the side, and my family cleaned their plates. Wrap some up tonight!
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Ingredients 2 teaspoons vegetable oil Directions Serves 4.
Asian Lettuce Wraps
1 pound ground beef (or substitute with chicken or ground turkey)
2-inch piece ginger, peeled and finely grated
2 scallions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 teaspoon red pepper flakes
1/4 cup hoisin sauce
1/4 cup chopped peanuts
1 head Boston lettuce
Salt and freshly ground black pepper
*Add any additional veggies your family likes. Asparagus, bell peppers, water chestnuts, mushrooms, snap peas, and broccoli work well.
2 teaspoons vegetable oil