lettuce wraps

1 Jul

My sincerest apologies dear readers for being such a horrible blogger these days.  I just don’t know where the past week has gone!  I feel like this recipe is too Sandra Lee for me to post, but I am going to do it anyways.  The truth is that I was going to make a hoisin sauce from scratch, but alas I didn’t have all of the ingredients in my pantry.  I broke down and bought pre-made hoisin sauce (I know, I know).  So, not only I have I been a bad blogger lately, but a lazy one at that.

The highlight of these lettuce wraps is really the summer squash.  They are basically the reason I made lettuce wraps in the first place.  It’s officially summer which means I have been spending quite a bit of time outdoors, staying out a tad too late on work nights, and truly enjoying all of the goodies at the farmer’s market.  I picked up these vibrant little squash for $1.25!!  I wasn’t sure what I was going to make with them, but I brought them home anyways.  Then I remembered one of the main ingredients in my favorite lettuce wraps from Phillipe is yellow squash.  It was decided.  These little squash were going to be turned into lettuce wraps.  I also had some basil on hand (left over from the spaghetti), so I figured instead of making pesto like I had originally planned I would use it for the wraps.

For the lettuce wraps….

Dice squash into small-ish pieces. Set aside.

Rinse chicken, remove any excess fat, and pat dry.  Coat in hoisin sauce. Brown on both sides in pan on medium heat and continue to cook on low heat until cooked all the way thru, about 20 minutes. Remove from pan and let rest/cool.

While chicken is resting, put yellow squash in pan and cook on low until centers become soft.  While squash is cooking, dice up chicken into small bite-size pieces.  Place chicken back in pan and cook squash and chicken together.  Don’t let them cook too long-you don’t want the chicken to over cook, just until the two ingredients cook together.  Remove from heat and fold in chopped basil.  Plate in large bowl and serve with lettuce leaves.

Grocery Bill:

  • 3 summer squash from the farmer’s market $1.25
  • 1 head boston bibb lettuce from the farmer’s market $1.25
  • boneless skinless chicken thighs (about a pound) $3.90
  • hoisin sauce $2.99
  • left over basil…eh about $2.00

Grand Total: $11.39

So, it looks like I owe you a hoisin sauce and more regular posts….

Happy Cooking!


3 Responses to “lettuce wraps”

  1. Tes July 1, 2010 at 10:20 am #

    It looks so fantastic. It sounds delicious, too. I must save this!

  2. Gerri July 12, 2010 at 11:22 pm #

    Hi Jaime–I saw your mom in Chicago and she was kvelling over your website! Your recipes look delicious. I have never made lettuce wraps, but you made it sound easy. What is your suggestion for the brand of hoison sauce? Sorry to have missed you in Chicago. We plan to see you for new years this year! Gerri.

    • Lindsey July 15, 2010 at 2:59 am #

      yessss! im going to do this with tofu and the GIANT sunburst squash in my garden!! cant wait, it looks so good!

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