Chicken Lettuce Wraps

In addition to jumping off things and exploring marine life in its natural habitat, we've also been eating lots of fresh fish sashimi and poke this summer.  I joke that Little is going to turn into Ahi tuna or get mercury poisoning but the other two don't love the raw fish so much.  When we had friends over, I tried these lettuce wraps.  They reminded me a little of the ones at PF Changs.  They were super easy, healthy, and quick to the table so I have a feeling they'll go into regular rotation around here.  You could sneak some extra veggies into the mix (shredded zucchini?) or add some extra spice (sriracha) because it's a good base recipe.  I used butter lettuce leaves but iceberg or romaine would work or you could make the filling and put it over rice.  If you're GF, check your hoisin and use a GF soy sauce.

Chicken Lettuce Wraps (serves 4)
from Every Day with Rachel Ray 2014

1 lb ground chicken
1 carrot
3 cloves garlic, minced
1 large head lettuce, leaves separated
4 scallions, whites and greens chopped
1/4 cup Hoisin sauce
1 T soy sauce (low sodium)
2 T vegetable oil

In a small bowl, combine hoisin, soy sauce, and 1/3 cup water.

Heat a large skillet over medium-high heat.  Add 1 T of vegetable oil and the chicken and cook until chicken is browned (about 5 minutes).

Reduce heat to medium and add the carrot and remaining 1 T of vegetable oil.  Cook for 2 minutes then add the garlic and the scallion whites and cook an additional minute.  Stir in the hoisin mixture and continue to cook until the sauce thickens, another 1-2 minutes.

To serve, place some of the mixture in a lettuce leaf and top with some of the scallion greens.