Ginger Chicken Lettuce Wraps

Ginger is my favorite flavor, so this will be one of many ginger-centric recipes my friends. I'm also a huge fan of one pan dishes, for both clean-up convenience and the restrictions of my very tiny Brooklyn kitchen. As far as I'm concerned the less counter/burner space required, the better. After discovering that my favorite lettuce wraps from P.F. Changs were not so healthy (630 calories and 12 grams of fat), I set out to create my own version. This is my first attempt at an Asian fusion wrap; all sorts of flavors, lots of crunchy almonds and big chunks of fresh chicken.

Ingredients:

2 tablespoons olive oil
¾ cup diced portabella mushrooms
½ cup diced red onion
6 scallions sliced thin on the diagonal
¼ cup chopped fresh ginger
1 lb ground chicken
Handful sliced almonds
½ cup shredded carrots
½ head iceberg lettuce, cored, quartered, and peeled into individual leaves
4 tablespoons ginger teriyaki sauce

Directions:

+ Heat a large skillet or wok with olive oil
+ Add the red onion, ginger and green onions to the pan, and stir fry for a few seconds, just until fragrant
+ Add the ground chicken & mushrooms, breaking into small pieces, and cook until almost cooked through
+ Mix in ginger teriyaki sauce and cook 2-3 mins
+ Add sliced almonds and toss to coat
+ Remove pan from heat

+ Spoon the filling into lettuce “cups” and top with shredded carrots
+ Wrap lettuce into burrito shape and serve with side of soy sauce
+ Enjoy!