Asian Mushroom Lettuce Wraps recipe

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Asian Mushroom Lettuce Wraps

This is a low fat, super fresh tasting version of the Chinese classic. Since they can be eaten in hands it is kid friendly and makes a good summertime lunch or appetizer. The mixture can be made ahead and reheated to serve.

250 g button mushrooms

1 Tbs vegetable oil

250 g chicken mince

2 ½ Tbs grated fresh ginger

3 cloves garlic, crushed

3 Tbs soy sauce

3 Tbs hoisin sauce

3 Tbs rice vinegar

1 ½ tsp Worcestershire sauce

½ cup chopped spring onions

6 lettuce leaves

Servings: 3

Yield: 6 lettuce wraps

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Nutrition Facts

Serving size: 1/3 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Energy (kJ)	1437.02
Energy From Fat (49%)	169.15
% Daily Value
Total Fat 23.44g	36%
Saturated Fat 5.46g	27%
Cholesterol 68.33mg	23%
Sodium 2035.4mg	85%
Potassium 748.5mg	21%
Total Carbohydrates 18.04g	6%
Fibre 5.22g	21%
Sugar 1.21g
Protein 18.25g	36%

Recipe Type: Appetizer, Low Fat

Tips

Note: Reheat in microwave or in skillet, adding a little water if necessary.

Variation: Substitute ground pork for chicken and add finely chopped water chestnuts with soy sauce.

Garnishes: grated carrot, diced cucumber, chopped peanuts, chopped mint or coriander leaves or peanut sauce.

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