Chicken Lettuce Cups
These ground chicken (or turkey) lettuce cups are one of my favorites. Super easy to throw together and you can add whatever veggies sound good to you. I’ve made it with chopped red bell pepper, zucchini, onion…the list goes on. My favorite combo is shiitake mushrooms, lots of chopped green onion, and shredded cabbage. The cabbage adds lots of volume, an added plus!
I like to eat these on iceberg lettuce, but I know traditional lettuce cups use bibb lettuce — I like the extra crunch that iceberg provides. My husband likes to eat it with rice, specifically coconut rice. Or it can be eaten on it’s own!
I know the photo doesn’t look great - two kids running around and I had to be quick. I promise it’s delish!!
Ingredients:
3 tbsp soy sauce
1 tsp fish sauce
2 tsp brown sugar
1-2 tbsp siracha (I like 2 tbsp) - you can add more later if you want more heat. Leave out if you don’t like any spice.
1 tsp minced ginger (optional)
Minced garlic - I feel like garlic is a personal choice. A “normal” person probably would put 1 tbsp…I put 2 tbsp, but we like garlic over here.
1 lb ground chicken or turkey
10oz shredded green cabbage
2 cups sliced shiitake mushrooms
10-12 green onions - whites and most of greens chopped
Lettuce to wrap it in. I like iceberg for some crunch. Standard cup recipes use bibb lettuce.
Directions:
In a small bowl, mix together the soy sauce, fish sauce, brown sugar, siracha, and ginger (if using). Set aside.
Spray a deep pan well with nonstick spray, or use olive oil (however much you’d like). Add in chopped green onions and mushrooms. Saute until mushrooms begin to soften.
Add in garlic. Cook for another 1-2 minutes.
Add in ground chicken and cook until chicken is almost all cooked (doesn’t have to be completely cooked).
Add in shredded cabbage and your sauce. Stir to mix everything together.
Continue to cook until cabbage is wilted to your liking.
Spoon into your lettuce cups or add over rice.
Enjoy!
