Asian Lettuce Wraps

It was time today to put together my lunch meal prep for this week at work and decided to try a new recipe.  I made a minor adjustment from ground beef to chicken BUT remember you can always use whatever protein you want.

Asian Lettuce Wraps:

2 medium carrots, thinly sliced, or 3/4 cup shredded

 (it only took me one to shred for that amount)

2 heads Boston lettuce

1 tbsp canola oil

1 pkg (8 oz) sliced mushrooms

1 sweet yellow pepper, cored, seeded and cut into 1/2 inch pieces

1 1/4 ground chicken (or protein of choice)

 pkg (8.8 oz) fully cooked brown rice

1 large egg

3 scallions, sliced

3 tbsp low-sodium soy sauce

3 tbsp rice vinegar

2 tsp sugar

1 tsp toasted sesame oil (I didn't have it on hand so I used peanut oil)

1 tsp ground ginger

 

 

First thing you want to do is start the brown rice.  Cook it according to the package directions.  When there was about 20 minutes left I started the rest of the steps. Also when the rice is cooking this is a good time to start prepping the vegetables you are going to use.

 

In a skillet add your carrot and 1/4 cup water over medium-high heat, covered, and cook for 4 minutes.

 

Next, stir in the canola oil and add the mushrooms and sweet peppers. Cook 2 minutes. I also covered the skillet for this step.

 

Next, add the ground chicken, or other protein, and cook until meat is cooked all the through.

 

After the meat is cooked through, add the brown rice and cook for 2 minutes.

 

Lightly beat egg; push skillet contents to one side of the pan.  Add egg to skillet and scramble.

 

Stir in scallions, soy sauce, vinegar, sugar, (peanut) or sesame oil and ginger. I think you can omit the sugar.  I didn't use the whole amount.  It helps to counteract the vinegar.

 

Stir the mixture all together and remove from heat.  Make sure to wash the lettuce leaves and pat dry.  Add about 1/3 cup mixture to center of a lettuce leaf and wrap it up. So delicious and healthy. Simply Delicious.