I love lettuce wraps, but if your kids want to put the filling in a tortilla or just eat it over rice in a bowl, that’s fine too. This recipe can be made with ground chicken or tofu and is light and delicious either way. Leftovers work well too.
This recipe is available free to everyone brought to you by Colavita Extra Virgin Olive Oil as a taste of our Fresh Families Meal plan.
One Pan Lettuce Wraps
1 tablespoon extra virgin olive oil, such as Colavita
1 ½ pounds ground chicken or extra firm tofu, diced
1 pound cremini mushrooms, chopped
1-inch knob of fresh ginger, peeled and finely grated
2 cloves garlic, finely grated
6 scallions, sliced
2 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
2 tablespoons silan
Freshly cracked black pepper
1 head Boston or Bibb lettuce, leaves washed and dried
3 cups cooked short grain brown rice
Garnish: ¼ cup salted peanuts, chopped
- In a large saute pan, heat evoo over medium-high heat. Add chicken or tofu and mushrooms and cook until browned, about 10 minutes. Stir in ginger, garlic, scallions, soy sauce, red pepper flakes and silan. Cook mixture until warmed through, about 4 minutes, then taste and adjust seasoning with salt and pepper. Remove from heat.
- To serve, layer two lettuce leaves per wrap. Scoop a heaping spoonful of mixture into each lettuce cup, sprinkle with peanuts, and serve immediately with a side of rice.
Amount Per Serving
% Daily Value
Total Fat 17 g
Saturated Fat 4 g
Cholesterol 150 mg
Sodium 650 mg
Total Carbohydrates 52 g
Dietary Fiber 3 g
Sugars 21 g
Protein 56 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.