The mom in me is always trying to amp up the vegetables we consume in our household. And this time of year in Minnesota seems so hard for a variety of fresh veggies. By now we have had our fair share of squash and root vegetables and are left dreaming of days when our gardens are overflowing with tomatoes, spring lettuce, peas, green onions… I’ll stop.
To combat this boring winter vegetable rut we are in, I made veggie-packed, Asian lettuce wraps. Lettuce wraps are fresh and loaded with tasty veg that you don’t even realize you are eating. When else would you sit around the dining room table and munch on cauliflower, carrots, garlic, celery, onions, mushrooms and kale?
My favorite thing about this meal is that it is a total change of pace from our usual dinners. It can also be made with whatever vegetables you want!!
- ¾ c celery, diced
- ½ c carrot, diced
- 3 cloves garlic, minced
- ¾ c cauliflower, shredded with a cheese grater
- ½ c baby bella mushrooms
- 1 c kale, stems removed, finely chopped
- ¼ c onion, diced
- 1 lb chicken breast, chopped small (or you could use ground chicken)
- 2 Tbls liquid aminos
- 1 Tbls honey
- ½ tsp whole grain mustard
- ½ tsp Chinese five spice blend
- ½ tsp ginger
- 1 tsp toasted sesame oil
- 2 Tbls olive oil
- ½ Tbls soy sauce (plus additional if desired)
- ½ Tbls rice wine vinegar
- fresh cilantro to garnish
- butter lettuce leaves or head of iceberg lettuce
- Prepare marinade by combining liquid aminos + honey + mustard + five spice + ginger + sesame oil in a liquid measuring cup.
- Place chicken in a medium sized bowl and pour marinade over chicken. Stir to coat and refrigerate for at least 1 hour. (During this time you could chop all of your veggies.)
- In a wok or large skillet heat olive oil over medium high heat. Add marinated chicken and cook for 5 minutes, stirring frequently. Add diced veggies (celery + carrot + garlic + cauliflower + mushrooms + kale + onion) and cook and stir an additional 5-8 minutes or until chicken is cooked through.
- Add soy sauce and rice wine vinegar and scoop into lettuce leaves. Top with cilantro and enjoy.