East Asian Lettuce Wraps, easy and healthy!

A friend asked me if making the lettuce wraps from P.F. Chang's would be a difficult endeavor. I thought about it and decided that I would answer her in a blog post so that everyone can benefit from this **super-easy** and quite tasty recipe! These are also fairly good for you!


What ya need:

• 16 leaves of butter or bibb lettuce leaves
• 1 pound of ground chicken
• 1 large yellow onion, finely chopped
• 1 cup of sliced water chestnuts (canned is easiest)
• 1/4 cup of hoisin sauce
• 1/4 cup of thinly sliced scallions
• 2 tablespoons of minced garlic
• 1 tablespoon of low-sodium soy sauce
• 1 tablespoon of red wine vinegar
• 2 teaspoons of grated or minced ginger
• 2 teaspoons of sesame oil
• 1/2 teaspoon of dried red pepper flakes

Ok, so:
Rinse the lettuce and set it aside. Be careful not to tear the leaves. In a large skillet over medium heat, cook the chicken for 4 minutes, stirring often to keep the meat broken apart. Add the onion, hoisin sauce, garlic, ginger, soy sauce, vinegar and red pepper flakes to the skillet and cook until the chicken is brown. Now add the water chestnuts and cook until the onions start to become soft and somewhat translucent. Stir in the sesame oil at this point and remove from heat.

Arrange the lettuce leaves on a plate or platter in cups. Fill these cups with the chicken mixture and top with the scallions. Boom, done.