The Hubby and I love lettuce wraps. But unfortunately, they generally have little noodles in them. Which, admittedly are yummy, but they are not low carb. And yes, its easy just to do up a batch and not add them, but one still craves the bang of flavour. But I saw a recipe on Rasa Malaysia, they looked so good, and its been just blistering hot out, so they were calling to be made. I noticed sweet soy sauce in her recipe, so to get that slightly sweet taste without sugar, I added some of the low carb Teriyaki sauce.
I love the flavor and perfect level of heat of Valentina hot sauce. First discovered at a Mexican restaurant, I quickly became a convert to this tasty sauce with a kick.
Chicken Lettuce Wraps
Ingredients
The Chicken
- 1/2 small onion chopped small
- 1 heaping tablespoon minced garlic
- 1 heaping tablespoon ginger paste
- 5 chicken thighs ground in a food processor
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon low carb teriyaki sauce
- 1/2 cup salted cashews lightly toasted
The Hot Sauce - Mix in a small bowl
- 3 tablespoons Valentina hot sauce
- 1 teaspoon lemon juice
- 1 teaspoon low carb teriyaki sauce
- 1/4 teaspoon sesame seeds
Plus
- Small bunch cilantro
- 1 head butter lettuce
Instructions
- Wash the lettuce and separate the leaves.
- In a couple tablespoons of heated oil, add the onion, garlic and ginger. Saute until it just begins to turn brown.
- Add the chicken and cook until browned (stirring frequently)
- Add the soy sauce, fish sauce, teriyaki sauce and stir to mix. Cook down until most of the liquid has disappeared.
- Add the cashews and stir to mix.
- Add the hot sauce and stir to coat everything.
- Top with a sprinkling of cilantro.
- Put a scoop of the mix into a lettuce leaf, wrap around it and enjoy!
Notes
Adapted from Rasa Malaysia
CHICKEN LETTUCE WRAPS