Similar to my love of Spinach and Artichoke Dip (Snowed-in-Superbowl 2010), I am also a connoisseur of chicken lettuce wraps. I have eaten them at many a national chain restaurant, and I can't get enough. I often have high blood sugar after I eat the lettuce wraps at restaurants, maybe they are not always as healthy as they sound! I wanted to make a version that had lots of veggies and still tasted great to kids and adults.
These use the juice of a fresh orange for some acid and flavor. There are lots of green veggies, you can swap out veggies if there is something you prefer. The addition of mushrooms and asparagus would be great! Water chestnuts offer some extra crunch and since the veggies are not sauteed for too long, they also remain fairly crunchy. I prefer almonds as a garnish, but cashews or sesame seeds would work too. I have made these several times and even my husband likes them, so that probably means kids would too!
1/8 cup chopped celery
½ cup finely chopped carrot
2 skinless, boneless chicken breast cutlets (½ lb)
¼ cup soy sauce
Juice of 1 small orange (¼ cup)
Pinch of black pepper or red pepper
1 cup zucchini diced
1 cup summer squash diced
1 cup chopped green beans
1 cup chopped snow peas1 small can of chopped water chestnuts (1 cup)
½ cup water16 whole Boston/Bibb lettuce leaves (1-2 heads)
Thin crispy Asian salad noodles to garnish
Slivered almonds to garnish (optional)
Makes 16 Lettuce Wraps (1/2 cup filling per wrap)