With the addition of sweet potatoes, the usually too light for an entree lettuce wrap becomes a filling meal. Crunchy water chestnuts and a sweet and salty sauce made this a hit with the adults and the kids at the dinner table.
Chicken & Sweet Potato Asian Lettuce Wraps
Imperfect Polish 2014
3 large sweet potatoes, diced
salt & pepper
1 onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1.25 lbs ground chicken
1 can sliced water chestnuts (Asian food section)
1/4 cup low sodium soy sauce
2 tablespoons rice vinegar (Asian food section)
1 tablespoon agave nectar or honey
2 tablespoons dark sesame oil (Asian food section)
Bib or iceberg lettuce leaves
hot sauce like sriracha
Place sweet potatoes on large sheet pan and toss two coat with olive oil and season with salt and pepper. Roast in the oven until tender, about 30 minutes. Set aside. (Can be done a day in advance)
In a small bowl, whisk together the sauce ingredients. Set aside.
Place a large skillet or wok on the stove over medium high heat and add a tablespoon of olive oil. Once hot, add the onion and bell pepper and sauté until just starting to get tender. Then add the garlic and ginger and cook for 30 seconds, add chicken. Cook and stir all ingredients together, breaking up the ground chicken as well, until chicken is done. Add the water chestnuts, sweet potatoes, and sauce cook until warmed through and well combined. Turn off the heat.
To serve, place lettuce leaves on the plate and scoop some of the meat mixture inside. Top with scallion, cilantro and hot sauce to taste.
Note: You could make the filling in advance and then reheat later.