Posts Tagged ‘lettuce wrap’

Minced Chicken and Mushrooms with Lettuce Cups

Chez Us creates a light summer dinner dish in which the flavors mingle like crazy with highlights from fresh ingredients such as lime zest, ginger, onions, garlic and Thai chilies. The garnish is a cool cilantro avocado cream that wraps all of the flavors together.

Ingredients:

11 medium white button mushrooms, cleaned and stems removed, cut in half
1/2 yellow onion
3 cloves garlic
1 tablespoon canola oil
1 lb ground chicken
2 teaspoons fresh ginger
1/2 Thai chili, finely minced (*can use serrano)
1 small lime
2 tablespoons soy sauce
1/2 cup minced orange or red pepper
8 ounces water chestnuts, minced
1 cup cilantro, washed and dried
1 avocado
1 teaspoon sour cream
1 teaspoon lime juice
kosher salt, to taste
black pepper, to taste
lettuce leaves
chili paste, use your favorite kind
2 green onions, finely minced

Directions:

  1. In a food processor add the mushrooms and chop finely.  Set aside
  2. Throw the onion and garlic into the food processor and finely chop.
  3. Heat the canola oil in a large frying pan over medium heat.  Add the onion mixture.  Stir and cook until soft, about 3 minutes.
  4. Add the chicken to the onion mixture.  Cook over medium heat, breaking up the meat into small pieces with a wooden spoon as it cooks.  Cook for 8 minutes.
  5. Using a microplane, grate some fresh ginger to make 2 teaspoons.  Then zest the lime.
  6. Add the ginger, Thai chili, lime and soy sauce to the chicken mixture.  Stir, and cook for 2 minutes.
  7. Taste and season with salt and pepper.  If you want more heat add more of the Thai pepper.
  8. Add the pepper and water chestnuts.  Stir, and cook for another 3 minutes, just until the peppers slightly wilt.  (I like the peppers and water chestnuts to have some crunch.)
  9. Remove from the heat and set aside.
  10. In a clean food processor add the cilantro and chop finely.  Add the avocados, sour cream and lime juice.  Process until smooth and creamy.  Season with kosher salt.
  11. To serve, place a lettuce leaf on a plate, top with some of the chicken mushroom mixture, a little cilantro cream and some chili paste.

Mushroom Lettuce Wraps

Robyn from Add a Pinch shares a perfect recipe for a salad you can eat with your hands.

Serves: 4-6

Ingredients:

1 tablespoon olive oil
1 pound sliced portabella mushrooms
1 (10-ounce) can cannelini beans
1/2 medium sweet onion, diced
1/4 cup diced bell pepper (green, red, yellow, or orange)
1 medium tomato, diced
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
8-12 Boston or Bibb lettuce leaves

Directions:

  1. Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, beans, onion, peppers, tomato, garlic and Worcestershire sauce. Cook until onions and peppers have become tender, approximately 10 minutes, stirring often.
  2. As mushroom mixture is cooking, wash lettuce leaves and place onto paper towels. Gently pat lettuce leaves dry with additional paper towels.
  3. Assemble mushroom lettuce wraps by spooning about 1/4 cup of mixture into each lettuce leaf and placing onto a platter. Serve roasted red pepper ranch on the side.

Roasted Red Pepper Ranch

Serves: 1/2 cup

Ingredients:

  • 1/4 cup prepared ranch dressing
  • 1/4 cup jarred roasted red peppers with juices from jar

Directions:

  1. Pour ranch dressing into 2-cup measuring cup. Blend roasted red peppers and add to ranch dressing. Stir well to combine. Pour into serving bowls for dipping or spooning onto lettuce wraps.

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving size: 1 lettuce leaf with ½ cup filling

Ingredients

1 large head Boston lettuce
1 small onion, cut into ½-inch dice (divided)
1/2 jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 lime, juiced
1 tablespoon low sodium soy sauce
7 1/2 teaspoons olive oil (divided)
1 tablespoon maple syrup
2 teaspoons dried leaf thyme
1 1/2 teaspoons ground allspice
1/4 teaspoon cayenne pepper
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
12 ounces oyster mushrooms, cut into bite-sized pieces
4 ounces button mushrooms, halved

Papaya Salsa

1 large papayas, peeled, seeded and coarsely chopped
1 tablespoons chopped red onion
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
1/4 teaspoon dry red pepper flakes

Place ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

Directions

1.  Remove 6 large lettuce leaves and set aside.  Coarsely chop enough of the remaining lettuce to make 1 1/2 cups; set aside.

2.  Place half the diced onion, half of the jalapeno, ginger, lime juice, soy sauce, 1 tablespoon olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender.  Puree until well combined. Set aside.

3. Heat remaining 4 1/2 teaspoons olive oil in a large skillet over medium high heat.  Add mushrooms, remaining onion and jalapeño; cook 2 – 3 minutes, turning often with a spatula.  Stir in the onion and pepper puree and cook for 1 to 2 minutes or until fragrant.

4.  Arrange lettuce leaves on large serving platter.  Top each with about 1/4 cup mixed greens, 1 tablespoon papaya salsa (recipe follows) and about 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Foodservice portion

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa (Foodservice portion)

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving Size: 1 lettuce leaf with 1/2 cup filling

Ingredients

  • 2 medium onions, cut into ½-inch dice (divided)
  • 1 Scotch bonnet pepper or 2 jalapeno peppers, seeded and cut into ½-inch dice (divided)
  • 4 tablespoons fresh ginger, grated
  • 5 limes, juiced
  • 1/4 cup low sodium soy sauce
  • 2/3 cup olive oil (divided)
  • 1/4 cup maple syrup
  • 2 tablespoons dried leaf thyme
  • 5 teaspoons allspice
  • 1 teaspoons cayenne pepper
  • 3 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 3 pounds oyster mushrooms, halved
  • 2 pounds button mushrooms, halved
  • 6 cups mixed greens, coarsely chopped
  • 24 large Boston lettuce leaves (about 4 full heads, cleaned)

Papaya Salsa

  • 5 large papayas, peeled, seeded and coarsely chopped
  • 1 small red onion, cut into ½-inch dice
  • 1 large red bell pepper, seeded and cut into ½-inch dice
  • 1 large green bell pepper, seeded and cut into ½-inch dice
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup fresh cilantro, coarsely chopped
  • 3 limes, juiced
  • 1 orange, juiced
  • 2 teaspoons red pepper flakes

Directions

1. Place all papaya salsa ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2. Place half the diced onion and half Scotch bonnet or jalapeno in the bowl of a food processor. Add ginger, lime juice, soy sauce, 1/3 cup of olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon.  Puree until well combined. Set aside.

3. Warm a grill or griddle to medium high heat.  Place mushrooms in a bowl; toss with remaining olive oil, onion and peppers. Turn half the mix onto the grill and cook 2 – 3 minutes, turning often with a spatula. Place cooked mixture in a large bowl; repeat process with remaining half.  Mix in the onion and pepper spice blend.

4. Lay out individual lettuce leaves on trays covered with paper towels.  Top each with about 1/4 cup mixed greens, 2 tablespoons papaya salsa and 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Family portion