Almost every Sunday, as I'm planning our menu for the upcoming week, my conversation with T goes like this.
ME: "Hey, what do you want for dinner this week?"
ME: "Okay, well, like what kind of Asian? That's very broad."
T: "Lettuce wraps."
ME: "Ugh, I hate making lettuce wraps, think of something else"
But last week, I finally did it. Made a lettuce wrap recipe that I liked. I've always hated making these in the past. It takes forever to cut up all that raw chicken in to itty bitty pieces, I can never get the sauce to reduce enough so they're drippy and make a huge soy sauce mess, and they're just not that good. But then I stumbled upon Gwyneth Paltrow's recipe for lettuce wraps, and decided it was high time to give these another shot. If anyone's going to have a good recipe for these, it's going to be Gwyn. And guess what, she didn't disappoint! These hit all the marks for me. Easy to prep, they call for ground chicken so no dicing of raw meat involved, they have a nice thick sauce, so no drips, and they were absolutely delicious. I did make several tweaks to the recipe though, simplifying it a bit. Ain't nobody got time for making their own Sriracha and Hoisin sauce.
Chicken Lettuce Wraps
(Adapted from Gwyneth Paltrow's Lettuce Wraps)
Neutral oil (canola, grapeseed, or safflower)
1 lb. ground chicken
Coarse sea salt
Freshly ground pepper
1 yellow onion, finely diced
4 garlic cloves, finely minced
2 tbsp ginger, finely minced
1/3 c. shredded carrots
1/2 c. hoisin sauce
1 head bibb or butter lettuce
2 scallions, thinly sliced