Tag Archives: light

asian lettuce wraps

23 Apr

in preparation for the Columbia taekwondo tournament, many people are probably cutting weight and eating very little. here’s a way to kick the boredom of your old salad and put some spice into that leftover head of lettuce. or, you could just make these lettuce wraps because they’re so damn tasty. p.f. chang’s got nothing on us!

lettuce-wraps

lettuce wraps with furikake and rice cake crumble

ingredients
1 head of lettuce
3 mushrooms
1 medium carrot
1 celery stem
1 white onion
1 clove garlic
1 chicken breast (optional)
olive oil
sesame oil
mushroom flavored soy sauce
1 unflavored rice cake
furikake topping

Dice the carrot, celery, mushrooms and onion. The pieces should be small but can still be chunky for texture. Crush and dice the garlic. In a sautee pan, heat olive oil and brown the garlic, then add the carrot and celery Sautee until the ingredients are starting to soften, and add the mushroom and onion. Add soy sauce and sesame oil to coat all the ingredients. Cook until onion is caramelized.

lettuce-wrap-ingredients

If making chicken lettuce wraps, cut the chicken breast into chunks, and cook in olive oil. Add sesame oil, soy sauce, and salt and pepper to taste. After chicken is thoroughly cooked, remove from heat, and on a chopping board, further cut the chicken into small chunks. Mix in with the vegetable ingredients.

Crush the rice cake using a spoon in a bowl, or just using your hands.

Arrange the lettuce wraps. For each wrap, spoon out some filling into the middle of a large (contiguous) piece of lettuce. Sprinkle rice cake crumble and furikake on top, wrap, and enjoy.

lettuce-wrap-close

Length of procrastination: 20-30 minutes
Ways to prolong procrastination: Hold a charity fundraiser and serve lettuce wraps as finger food, along with pineapple skewers (recipe to come) and mushroom crescents

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