I’ve been trying to get myself on a healthier track following this last baby. Now that I can officially work out again, I’m trying to make dinner choices that aren’t so full of fat and carbs. Food Network Magazine’s Chicken-Mushroom Lettuce Wraps definitely intrigued me, but were they a hit? See below!
How to make it an A+: The flavor was fine enough, but I think lettuce wraps have to be really good with a sturdy filling to make up for the fact that the wrap is just lettuce. I would prefer strips of chicken and slices of mushrooms over the ground style. The way it was served would have been much nicer on top of a sticky rice bowl with some julienned vegetables. I’d also leave the water chestnuts larger! If you do want to make it this way, though, don’t chop those mushrooms by hand–break out the food processor!
Find the Recipe Here. (Page 55.)