Asian Chickpea Lettuce Wraps Recipes

ASIAN LETTUCE WRAPS

Steps:

• Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
• Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
• Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.

ASIAN CHICKPEA LETTUCE WRAPS

Steps:

• Drain and rinse both cans of chickpeas.
• Place chickpeas in a food processor and puree in 5-10 second increments. You do not want to turn the chickpeas into a mash, you simply want to grind them into pieces.
• Add 1 tbsp of olive oil to a pan and heat.
• Add the chickpeas and let cook over medium heat for 3-4 minutes, continuously stirring so as not to burn.
• Add remaining ingredients, except basil, and stir. Cook over low heat for 10 minutes, stirring occassionally.
• If using basil leaves, add them and cook for 1-2 minutes, stirring the basil in and allowing it to wilt.
• Wash lettuce leaves and pat dry.
• Spoon a healthy serving of chickpea mixture onto lettuce wraps and serve immediately. Drizzle with sirachi sauce if desired.

ASIAN-INSPIRED CHICKEN LETTUCE WRAPS

Steps:

• Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a bowl.
• Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
• Add hoisin mixture to the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
• Fill lettuce leaves with chicken mixture and top with reserved green onions.

EASY ASIAN CHICKEN LETTUCE WRAPS

Steps:

• Whisk together water and cornstarch in large mixing bowl until smooth.
• Stir in teriyaki sauce.
• Add chicken and water chestnuts.
• Mix to coat.
• Marinate for 30 minutes.
• Cook and stir in small batches in hot oil in a wok or large skillet until no longer pink.
• Serve with rice noodles, shredded carrots and lettuce leaves or flour tortillas.