Chicken Lettuce Wraps

Decided a meal on the healthier side was necessary today after finishing off the sticky buns from last night!  Here is a recipe originally from the Today Show - with a few modifications.  The only grocery store in town I was able to find Plum Sauce was Hy-Vee.  Hy-Vee also now stocks ground chicken.  Previously I purchased it at Fareway...you have to ask for it, because they only ground it occasionally and keep it in the back freezer.

My youngest doesn't quite know what to think about using lettuce as the wrap, so he just eats the meat/veggie mixture alone.  I like the crisp texture of the lettuce though.

NOTE:  If you have a food processor or hand chopper, break it out for this recipe and save yourself some work!


Nutrition Information
Calories – 298
Protein – 27 g
Total Fat – 9 g
Saturated Fat – 2 g
Cholesterol – 80 mg
Sodium – 610 mg
Carbohydrate – 34 g
Fiber – 5 g

Ingredients

• 4 medium carrots, peeled and finely diced
• 2 stalks celery, finely diced
• 1 large red bell pepper, seeded and finely diced
• 1 (8-ounce) can water chestnuts, drained and finely diced
• 3 scallions (white and green parts), thinly sliced
• 2 tablespoons grated or finely minced fresh ginger
• 4 cloves garlic, minced (I use 4 tsp Tastefully Simple Garlic Garlic)
• 1 pound ground chicken (at least 90% lean)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup bottle Chinese plum sauce
• 3-4 Tbsp Tastefully Simple Shanghai Stirfry Sauce
• 1 teaspoon hot chili paste, such as sriracha (I omit because I have a wimpy mouth)
• 1/4 cup unsalted roasted cashews, chopped
• 1/4 cup minced fresh cilantro, plus extra for garnish (optional)
• 1 head Boston or Bibb lettuce (I use iceberg)

Preparation

Liberally coat a large skillet with oil spray, and preheat it over medium-high heat. Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper. Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.  Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.

Clean the lettuce and break off 12 individual leaves. Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.