☀making today tasty

Lettuce Wraps

Wrap Filling:
3 Tbs oil
2 boneless skinless chicken breasts

1 can water chestnuts

1 can mushrooms

3 Tbs chopped onions

1 tsp minced garlic

romaine or iceberg lettuce

Stir Fry Sauce:

1/4 C soy sauce 

1/4 C brown sugar 

1 teaspoon rice wine vinegar 

Bring 2 T oil to high heat in a wok or large frying pan. Cut chicken, water chestnuts and mushrooms to about the size of small peas. Saute chicken breasts, onion and garlic. Combine soy sauce, brown sugar, and rice vinegar together and add to pan. With the pan still on high heat, add another Tbsp of oil, water chestnuts and mushrooms. Saute the mixture for a couple minutes then serve it in the lettuce "cups". Eat like this or top with dipping sauce.

Dipping Sauce:

1/4 cup sugar 

1/2 cup water 

2 tablespoons soy sauce 

2 tablespoons rice wine vinegar 

2 tablespoons ketchup 

1 tablespoon lemon juice 

1/8 teaspoon sesame oil 

1 tablespoon hot mustard 

2 teaspoons water 

1 -2 teaspoon garlic and red chile paste 

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the dipping sauce mixture to pour over the wraps. from food.com

I didn't make the dipping sauce, this is a favorite without. The girls ate them up and they don't know it has mushrooms in it. It is fun to fill a lettuce leaf, we had romaine, and eat them like tacos.