Basil Chicken Lettuce Wraps | No Thanks to Cake
These Asian-lettuce wraps have so much flavor from the basil, and the added crunch of the cashews. Try them - - you'll love them!
Ingredients
- ½ cup unsalted cashews
- ¼ cup fat free, low-sodium chicken broth
- 3 Tbsp. hoisin sauce
- 2 Tbsp. low-sodium soy sauce
- 1 tsp. sugar
- 1 tsp. cornstarch
- 2 cloves garlic, minced
- 1 lb. extra lean ground chicken breast, uncooked
- 2 scallions, white and light green parts, chopped
- ½ cup fresh basil leaves, roughly chopped
- Boston or Bibb lettuce cups
- cooking spray
Instructions
- Preheat your oven to 350 and spread your cashews across a baking sheet in a single layer. Place in the oven for 10 minutes or until golden and toasty. Set aside to cool and then chop into pieces once cool to the touch.
- Combine the chicken broth, hoisin sauce, soy sauce, sugar and cornstarch in a small mixing bowl and whisk together until well combined. Set aside.
- Prepare a skillet with cooking spray and add to medium heat. Add the garlic and stir. Cook garlic for around 30 seconds until fragrant. Add the ground chicken to the garlic and cook, breaking the chicken up into bite sized pieces using a spatula or wooden spoon, for 4-6 minutes until cooked through and browned. Note: Once done, I placed the chicken in my food processor, as usual.
- Add the scallions and the sauce mixture from step 2 and cook, stirring continuously, for another 2 minutes or until sauce thickens. Stir in the basil and cashews until well combine and remove from heat.
- Spoon the filling into the lettuce leaves and serve! I used bibb lettuce, and filled each lettuce cup with about 1 Tbsp. of the chicken mixture. While you could fill them with more, I love the idea of eating more little wraps.
Notes
From Andie Mitchell’s Eating in the Middle Cookbook