Asian Lettuce Wraps

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    I’ve never had an Asian lettuce wrap before but recently I’ve seen them on a number of different blogs.  I’ve seen people eat them in restaurants and I’ve heard people talk about them, but I’ve never really seen the appeal.  However, since so many people have been blogging about them I decided to give them a try.

Asian Lettuce Wraps (adapted from Our Best Bites)
2 t. canola oil
4 clove garlic, minced
1 T. fresh ginger, minced
1 lb. ground chicken
1 t. kosher salt
1 t. black pepper
2 c. bagged coleslaw mix
1 (8 oz) can sliced water chestnuts, minced
4 T. soy sauce
1 t. sesame oil
1 t. lemon juice
1 T. sriracha sauce
1 head lettuce (we used Bibb)

For the dipping sauce:
4 T. soy sauce

4 T. rice vinegar

3 T. water
2 t. honey
1 t. fresh ginger, minced

2.  Add coleslaw and water chestnuts.  Cook for 2 minutes.  Stir in the soy sauce, sesame oil, lemon juice, and hot sauce.  Stir while cooking for 1 minute.  Remove from heat.

3.  In a small bowl combine all ingredients for dipping sauce and whisk to combine.

4.  To serve carefully tear leaves from the lettuce.  Spoon ground chicken mixture into the lettuce leaf, wrap, and dip into the sauce.