Ground chicken cooked with Asian flavors and eaten with shred- ded carrots and bean sprouts in a romaine lettuce leaf. Served with a peanut sauce.
PREP TIME: 5 Minutes
COOK TIME: 20 Minutes
SERVINGS – Makes 4
406 Calories, 25g Protein, 29g Carbs, 21g Fat
For the Wraps
•1 lb ground chicken
•1⁄2 small diced onion
•1⁄4 cup hoisin sauce
•1 Tbsp olive oil
•1 Tbsp minced ginger
•1 Tbsp minced garlic
•1 Tbsp Sriracha
•2 Tbsp soy sauce
•1 Tbsp rice wine vinegar
•1 8oz can of chopped water chestnuts
•Salt and pepper to taste
For the Peanut Sauce
•2 Tbsp peanut butter
•1 1⁄2 Tbsp water
•1 1⁄2 tsp soy sauce
•1 1⁄2 tsp rice wine vinegar
•1 tsp honey
•1 tsp sesame oil
•1⁄4 tsp minced garlic
•1⁄2 tsp fresh minced ginger
For the Toppings/Wrap
•1 cup of shredded carrots
•1 cup of bean sprouts
•1⁄2 cup sliced red onion
•1 head of romaine lettuce
For the Chicken
•Heat 1 Tbsp of olive oil in a skillet over medium high heat. Sauté 1⁄2 of a diced yellow onion, 1 Tbsp minced ginger, and 1 Tbsp of minced garlic for 2 minutes and then add the chicken.
•Once the chicken is cooked, stir in 1⁄4 cup hoisin sauce, 1 Tbsp rice wine vinegar, 2 Tbsp soy sauce, 1 Tbsp Sriracha, and water chestnuts and cook until heated.
•Tear off individual pieces of lettuce and rinse with water. Clean bean sprouts and carrots as well. Cut the red onion into thin slices.
For the Peanut Sauce
•Mix all ingredients in a bowl and whisk to create a smooth mixture.
This recipe makes 4 servings. Because of the lettuce, I wouldn’t prep more than 4 at a time. Divide the meat, peanut sauce, carrots, bean sprouts, and red onion into 4 portions. In each container put 2 pieces of lettuce to use for your wraps. I like to store the toppings inside of the lettuce boat to make for easy removal before microwaving.
*Recipe taken from the Meal Prep Manual
