If you’re looking for a simple dinner to spice up your week, we’ve gotchu’! These Chicken & Shiitake Mushroom Lettuce Wraps are a family favorite, and bring a little flair to these repetitive weeks. Make them the star of your meal with a side of rice, or serve as an elegant appetizer for an Asian inspired dinner party (once we’re allowed to have those again - sigh…)
We’ve included our version of a Hoisin style sauce which is much lower in sugar than most bottled varieties, but store bought is fine too. The kids had NO idea that these had mushroom in them, so shh…..
Toppings are a must - we love to add julienne carrots, cilantro, and a sprinkling of sesame seeds, then dip the wrap in a pool of sauce.
Ingredients (serves 4)
1 head of lettuce, we use Boston Bibb
1 tablespoon olive oil
1/2 red onion, finely chopped
4 oz (113 g) shiitake (or other) mushrooms, finely chopped
1 pound of ground chicken
1 bottle of hoisin sauce, or see our recipe below
3 scallions, sliced
2 carrots, julienned or grated
2 tablespoons sesame seeds
a few sprigs of cilantro
Thoroughly wash and dry the lettuce. Set aside.
Finely chop the onion and mushrooms, we like to use a food processor to make it quick. Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and mushrooms to the pan, and sauté until soft and translucent, 5-7 minutes. Add the chicken and break it up with a wooden spoon. Stir it around from time to time, until cooked through. Add half the sauce and the scallions, sauté over low-medium heat for 2-3 minutes more.
Serve in lettuce wraps with Hoisin Sauce on the side.
Homemade Hoisin Sauce
1/4 cup (60ml) low sodium soy sauce or coconut aminos
2 cloves of garlic, finely chopped
1 teaspoon grated ginger
1 tablespoon natural peanut butter
1 teaspoon miso paste
1 tablespoon honey
2 teaspoons sriracha sauce
2 tablespoons rice vinegar (regular, not seasoned)
1 teaspoon sesame oil
pinch of freshly ground pepper
Combine all ingredients, use an immersion blender if you want to, and serve alongside the wraps.