June '20 - Chicken & Leek Lettuce Wraps

Here they are served with “Asian Wok Snow Peas” for dinner

The below will make 4 servings if being made as a main dish, but you can cut everything in half if you want to just serve them as a starter or side dish.

Ingredients

• 2 lbs of ground chicken (this is usually pretty hard to find so I often sub turkey instead)

• 1 leek (cleaned, cut in half lengthwise then cut into 1/4 moons)

• 1 head of lettuce

• 1/4 cup hoisin sauce

• 2 tbsp tamari (that is a gluten-free soy sauce or you can use low sodium soy)

• 1 tbsp rice vinegar

• 1 tbsp fresh grated ginger

• 1 tbsp sriracha (you can omit this or adjust the amount based on your spice preference, but there are so many sweet components to the sauce that this amount really isn’t spicy)

• 1 8oz can whole water chestnuts (diced)

• 2 cloves of garlic (minced)

• a bit of sesame oil

• salt & pepper

Method:

• Heat a large deep skillet over med-high heat, brown you ground chicken & drain the excess fat once ready

• Now add to the chicken your garlic, 3/4 of your leeks (reserve the rest for garnishing), water chestnuts, salt & pepper, as well as a dash of sesame oil and cook until the leeks are tender.

• Mix all other ingredients in a separate bowl to make the sauce and feel free to adjust any seasonings to your preference. Once your sauce is well-combined pour 1/2-3/4 of it over the mixture in the skillet and give it all a good stir and let heat through. Reserve the excess sauce to spoon over the finished wraps as you enjoy them.

• All that is left to do is clean your head of lettuce, tear off the leaves & pat them dry.

• I usually spoon the chicken mixture into a serving bowl and garnish with the rest of my uncooked leeks as I mentioned above. Then at the table guests spoon the chicken into a lettuce wrap, drizzle with some extra sauce, eat, and repeat.