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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Tuesday, July 6, 2010

Chicken Stir Fry Wraps

YUM YUM YUM YUM YUMMY!!!!! These were SOOO good! Once upon a time you could get lettuce wraps at Chile's Restaurants. Foolishly they have taken them off the menu. And I have been craving them ever since! When I saw this recipe on Delectable Dining I knew we had to try it out. And it definitely didn't disappoint!

One of the things I love most about this recipe (besides the fact that my husband loved it) was that it seems so versatile. If you WANT to do lettuce wraps they are delicious. But the filling is so flavorful and delicious that you could do so many different things: serve it over rice or noodles, in a tortilla, or honestly just by itself! YUMMY!

Another thing that makes this a fabulous recipe? It comes together in less than 30 minutes!!! Gotta love it baby! AND it is much better for you wrapped in lettuce leaves and so you feel refreshingly full at the end.

The biggest substitutions I made on this recipe were that I used a green pepper instead of a red pepper (because they didn't have red peppers at the store I went to) and we just used Iceburg Lettuce instead of the Boston Lettuce (again, because they didn't have it at the store I went to). The Iceburg lettuce was perfectly fine, however it is a bit hard to pull apart for your individual servings. If you can find Boston (or butter) lettuce - more power to you!

The picture and recipe are courtesy of Delectable Dining and can be found here: http://delectabledining09.blogspot.com/2010/05/chicken-stir-fry-wraps.html

From Delectable Dining

1 1/2 pounds boneless, skinless chicken breast halves; halved horizontally and thinly sliced
Coarse salt and fresh ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed and thinly sliced
3 garlic cloves, minced
1 1/2 teaspoons grated, peeled fresh ginger
1/4 to 1/2 teaspoon red pepper flakes (depending on how much heat you prefer)
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Season the chicken with salt and pepper.  In a large nonstick skillet, heat 1 tablespoon of the oil over high heat.  Add half of the chicken and cook, stirring constantly, until opaque throughout (about 2-4 minutes).  Transfer to a plate and repeat with the remaining chicken.  Add the remaining tablespoon oil to the pan, along with the onion and the bell pepper.  Cook, stirring constantly, until the onion is tender and golden.  If the onion is browning too quickly, reduce the heat.

Reduce the heat to medium.  Add the garlic, ginger, and red pepper flakes to the pan.  Cook, stirring, until fragrant.  Stir in the soy sauce, vinegar, and cornstarch mixture.  Remove from the heat.  Add the chicken and any accumulated juices; toss to coat.  Serve in the lettuce cups.

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