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Thai Lettuce Wraps Recipe

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This recipe for Thai Lettuce Wraps is from The Haire Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 chicken breasts
Canola oil or olive oil
2 cloves of garlic
8 button mushrooms
1 can water chestnuts
1/3 cup hoisin sauce
2-3 Tbsp soy sauce
Ginger, fresh or powdered
1 bunch green onions
1 small bunch cilantro
1/3 cup pine nuts
Head of lettuce
Directions:
Directions:
Slice chicken thinly or cut into small cubes. Cook the chicken in oil until almost done, then dice garlic and drop into pan for about a minute.

Finely dice mushrooms and water chestnuts and add to pan. Cook for another minute or so, until the chicken is thoroughly cooked. Add hoisin sauce, soy sauce and ginger; mix to coat. Finely chop green onions and cilantro, add to pan, cook for a minute.

Toast pine nuts in a small pan with a dash of olive oil. Be careful not to overcook, and remove from heat before nuts are browned.

Serve with a plate of lettuce leaves, rinsed and separated. To eat, place two spoonfuls of mixture in a full lettuce leaf and roll closed.
Personal Notes:
Personal Notes:
This recipe is supposed to be an appetizer, but Todd and I love it so much we just have it as dinner. Yum!

Everyone loved these at our holiday spa night. ~Ann

 

 

 

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