One Pan Lettuce Wraps


  • 1 tbsp. extra virgin olive oil
  • 1 ½ lb. ground chicken or extra firm tofu, diced
  • 1 lb. cremini mushrooms, chopped
  • 1 inch knob of fresh ginger, peeled and finely grated
  • 2 cloves garlic, finely grated
  • 6 scallions, sliced
  • 2 tbsp. soy sauce
  • 1 tsp. crushed red pepper flakes
  • 2 tbsp. silan (date honey)
  • Kosher salt
  • Freshly cracked black pepper
  • 1 head Boston or Bibb lettuce, leaves washed and dried
  • 3 c. cooked short grain brown rice
  • ¼ c. chopped salted peanuts

Preparation Instructions

  1. In a large saute pan, heat extra virgin olive oil over medium-high heat.
  2. Add chicken or tofu and mushrooms and cook for 10 minutes, until browned.
  3. Stir in ginger, garlic, scallions, soy sauce, red pepper flakes and silan.
  4. Cook mixture for 4 minutes more, then taste and adjust seasoning with salt and pepper. Remove from heat.
  5. To serve, layer two lettuce leaves per wrap.
  6. Scoop a heaping spoonful of brown rice into each lettuce cup, then a spoonful of the mixture, then sprinkle with peanuts, and serve immediately.
Recipe by    Jamie Geller  of Kosher Network

Recipe by Jamie Geller of Kosher Network

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