Asian Lettuce Wraps Recipe : Season 3, Ep. 12 - Chef Julie Yoon

ground chicken

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often cheaper.

hoisin sauce

🥗Healthier: plum sauce

💰Cheaper: soy sauce

Plum sauce adds sweetness with fewer calories, while soy sauce is a budget-friendly alternative.

water chestnuts

🥗Healthier: jicama

💰Cheaper: canned water chestnuts

Jicama offers a similar crunch, while canned water chestnuts are often less expensive.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free option, while almonds can be cheaper depending on the region.

Chop 2 shallots into fine dice and mince 2 garlic cloves.

Peel and slice a chunk of ginger, then mince it to get about 1 tablespoon.

In a bowl, mix 4 tablespoons of hoisin sauce, 2 teaspoons of Sriracha, 1-2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 tablespoon of lime juice. Whisk until combined.

Heat a skillet and add 1 tablespoon of vegetable oil.

Add 1 pound of ground chicken to the skillet and season lightly with salt and pepper. Cook until no longer pink.

Make space in the center of the skillet and add the chopped shallots, minced garlic, and ginger. Sauté for about 1 minute before incorporating into the chicken.

Add sesame seeds to the chicken mixture, stirring to combine.

Once the chicken has absorbed the sauce, remove from heat and prepare to serve.

Prepare the lettuce leaves, using Artisan Romaine, and pull off the freshest leaves.

Assemble the wraps by placing the chicken mixture onto the lettuce leaves and adding assorted toppings like radishes, jalapenos, carrot shavings, scallion curls, and slices of Granny Smith apple.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens