Thai Lettuce Wraps

Enjoy the fresh ingredients and bold flavors of these healthy Thai Lettuce Wraps! They make a delicious and quick Summer lunch.

1 t sesame oil
2 T oyster sauce
1 T low sodium soy sauce
1 T cornstarch
½ jalapeno, chopped
1 egg, beaten
2 T olive oil
8 shitake mushrooms
2 cloves garlic, sliced
1” piece of ginger, sliced
1 lb. ground chicken breast
6-8 water chestnuts, chopped
3 oz. rice noodles
4 green onions, chopped
1 head bibb lettuce, washed
1. In a small bowl, whisk the first 6 ingredients together.
2. Break the noodles into a bowl, and cover with boiling water. Drain after 5 minutes.
3. Heat oil in large pan, add mushrooms, garlic, and ginger and sauté for 1 minute. Add the chicken and cook for 10 minutes on medium heat until browned.
4. Add water chestnuts and the drained noodles.
5. Stir in oyster sauce mixture, cook for 10 minutes or until sauce has thickened. Remove from heat and allow to cool while you prepare the lettuce.
6. Carefully remove the lettuce leaves and form into cups. Place on a serving plate and spoon the mixture in.

6 Servings
Nutrition per serving
Calories: 230
Fat: 11g
Sodium: 300mg
Carbohydrates: 20g
Protein: 13g