Classics Remixed

Because I’ve already tried so many new recipes, I’m always looking for ways to remix “old” recipes to make something new and exciting. Such is the case with these two recipes. Yes, I know that I only tried these Turkey Lettuce Wraps last week, but I could already tell they’d be a classic. So I knew I had to come up with another version to satiate my Asian food cravings, but keep my taste buds wanting more. Last time I made these lettuce wraps, I didn’t pair them with anything, but this time I decided to change up my Shrimp Fried Quinoa to a simple Vegetable Fried Rice recipe.

Let’s start with the Fried Rice:
1 cup white rice, uncooked (cook the day before, for better results)
1 cup frozen vegetable medley
4 gren onions, chopped
1/4 cup water chestnuts, chopped
1 egg
2 tbsp butter
2 tbsp soy sauce


Cook rice as directed in a rice cooker.  Fried rice is better with day old rice, so try to prepare the rice the day before.

Add all the ingredients to the skillet and stir until the egg is cooked and rice is well combined.

Now for the main course, chicken lettuce wraps, inspired by these turkey ones.


1/2 chicken, cubed
1/4 cup hosin sauce
1 Tbsp peanut butter
2 Tbsp Light Mayo
1/8 tsp red pepper flakes
1 Tbsp olive oil
4 green onions, chopped
1/4 cup water chestnuts, chopped
1 head of Living Lettuce
Sesame Seeds, optional


Preheat a large skillet on medium high and add the oil and cubed chicken. Cook until no longer pink.

While the chicken is cooking, combine the hosin sauce, peanut butter, light mayo and red pepper flakes in a small bowl.

Once the chicken is cooked, add all but about a tablespoon of the green onions and all of the water chestnuts to the pan. Combine mixture with the sauce and let it simmer for about 3 minutes or so.

While the meat and sauce are simmering, wash lettuce and pat dry.

After 3 minutes, spoon the 1/3 cup of the meat and sauce mixture into lettuce cups. Top with green onions and sesame seeds and serve immediately.



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