Stop settling for lackluster lunches because you’re pressed for time. When you take some time at the start of your week to prep your lunches for the week you’re guaranteed to have lunches that bring the flavor even when you’re short on time.
These lettuce wraps are low carb, easy, and delicious! When making these ahead of time, store the filling and lettuce separately. That way you can reheat the filling while keeping the lettuce crisp.
Ingredients:
- 1 tbsp sesame oil
- 1 tbsp Beano’s Original Submarine Dressing
- 1 1/4 lb ground chicken
- 3 oz mushrooms diced
- 1 head of butter lettuce leaves removed and washed
Sauce
- 1/4 cup hoisin sauce
- 1 tbsp Beano’s Original Submarine Dressing
- 1 tbsp regular soy sauce
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
- 2 tsp lightly packed ginger
- 3 garlic cloves minced
- 1 shallot diced
Directions:
- In a small bowl, add all sauce ingredients and whisk together.
- In a large skillet, add 1 tbsp sesame oil and 1 tbsp Original Submarine Dressing and bring to medium-high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in mushrooms.
- Reduce heat to medium. Pour in the sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover the skillet with a lid to cook for a few minutes and allow ingredients to absorb the sauce. When finished, remove from heat.
- Stack a few lettuce leaves on one side of your meal prep container. Add chicken filling to the other side of your container. Seal containers and store them in the fridge. When ready to eat, remove the stack of lettuce leaves. Heat the filling. Then assemble your lettuce wraps.
- Enjoy!
