Cooking with Jill: Chicken Lettuce Wraps

Feeling hungry? Try something new and healthy for dinner tonight – chicken lettuce wraps! Follow along with Jill @HandleBarSnap tonight for a step by step tutorial, and find the recipe here!

I’m back for another edition of Cooking with Jill! We’re officially in holiday party season, which means my cheat meals are essentially going from a 2-3x a week frequency to 7x a week, plus all the candy I can eat, plus endless consumption of hot chocolate. Basically, anything I cook for the next few weeks has to help me feel better about the fact that I’m consuming my weight in peppermint-related goodies (in addition to ramping up my spin routine).

This brings me to lettuce wraps. For those who have followed my personal Snapchat account (jdilib, if you’re curious), you’ll know I make different variations of lettuce wraps kind of frequently. They’re easy. They’re healthy. They’re quick. Some of my ventures into lettuce wraps have been better than others, but this one really stands out to me because it was my first real attempt at them. I initially based them off this recipe, but while I’m a huge tofu fan, many Cooking with Jill diners are not. So, you’ve gotta give the people what they want. For the record, the tofu recipe is fantastic and if you are a fan, I highly suggest trying it as well. I tend to cook mostly vegetarian or with lean protein during the week, if only because when I’m out I’ve never met a burger I didn’t like.

Chicken Lettuce Wraps

Serves: 4

Time: 20 minutes

You’ll need:
2 teaspoons peanut oil
1 lb ground chicken
Fresh ground pepper to taste
12 ounces frozen corn
½ teaspoon Chili powder
¼ cup (+ 1 tablespoon) soy sauce
1 teaspoon balsamic vinegar
Butter lettuce
Avocado
Sriracha

Instructions:

Heat oil in nonstick skillet over medium high and cook chicken until it begins to brown. Season generously with pepper. Be sure to continually break up into small pieces.

Once chicken is mostly cooked through, prepare frozen corn according to package instructions before adding to pan. Cook for one minute.

Add chili powder and soy sauce and mix until most of the liquid has cooked off and chicken is done. Remove pan from burner and quickly mix in the balsamic.

Serve immediately in butter lettuce cups and top with avocado and (if you’re me) as much Sriracha as you can handle.

YUM! Follow along with Jill @HandleBarSnap tonight for a step-by-step tutorial!

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