Asian Carrot Chicken Wraps
Prep: 10 minutes Total Time: 50 minutes Servings: 4
These wonderful wraps are made with carrots, rice, and ground chicken rolled up in crisp lettuce leaves.
The wraps are quick, easy, full of flavor, and ready in minutes.
This makes 6 wraps as an appetizer, to make it a meal, the recipe serves 4.
Serve them as the main course for dinner or lunch or even as an appetizer! Yum!
2 Lb. skinless, boneless chicken thighs, ground (or ground chicken is ok).
1/2 cup water chestnuts, chopped fine
1/2 cup shiitake mushrooms
2 Tbsp reduced-sodium soy sauce
1/2 tsp dark soy sauce
1 tsp oyster sauce
3 tsp sesame oil
2 tbsp rice wine
1 tsp sugar
white pepper, to taste
4 cloves garlic, finely chopped
12 iceberg lettuce leaves, rinsed
4 tbsp diced scallions
For the Spicy Dipping Sauces:
8 tbsp hoisin sauce
1 tsp Sriracha chili sauce
2 tbsp warm water
If using dry mushrooms, place mushrooms in hot water to soften for a few minutes, then remove stems and chop fine.
For fresh mushrooms, wash and pat dry then remove stems and chop fine.
Combine soy sauce, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.
Combine ground chicken (I put the chicken in the food processor), softened mushrooms, and water chestnuts into a bowl, then pour over the chicken, toss, and let marinate for 15 minutes.
Mix Spicy Hoisin Dipping Sauce ingredients in another bowl, then set aside.
Heat the remaining sesame oil in a wok or large skillet over medium-high heat.
Add garlic, then cook until golden, about 10 seconds, and add chicken mixture, then stir fry until browned, breaking the chicken up as it cooks, cook for about 4 to 5 minutes.
To serve, spoon 1/4 cup of the chicken into each lettuce leaf, then garnish with scallions.
Set a bowl and a little spoon for Spicy Hoisin Dipping Sauce on the table for your optional topping. Enjoy!