Chicken Lettuce Wraps with Blueberry Glaze

In recent years, lettuce wraps have surged in popularity as a versatile and healthy alternative to traditional bread and tortillas. These fresh, crisp leaves serve as the perfect vessel for a variety of fillings, making them an ideal option for light meals, appetizers, or party fare. Among the myriad of recipes available, Sassy Chicken Lettuce Wraps with Blueberry Glaze stands out not only for its delightful combination of flavors but also for its nutritional benefits. This dish is not just about being healthy; it's about bringing a burst of flavor and creativity to your dining table.

Discover a delicious and healthy twist on a classic favorite with Sassy Chicken Lettuce Wraps featuring a unique blueberry glaze. These wraps substitute traditional bread with crisp lettuce, providing a low-calorie, nutrient-rich option. The savory ground chicken is complemented by a sweet and tangy glaze made from fresh blueberries, creating a flavorful and satisfying dish. Perfect for light meals or gatherings, these wraps are easy to prepare, packed with protein, and customizable to suit your taste. Enjoy a feast for your senses with this vibrant and nutritious recipe!

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Ingredients

1 lb ground chicken

1 cup fresh blueberries

¼ cup soy sauce (or tamari for gluten-free)

2 tablespoons honey (or maple syrup for vegan option)

1 tablespoon apple cider vinegar

1 tablespoon cornstarch (mixed with 2 tablespoons water)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame oil

1 bell pepper, finely diced (red, yellow, or orange for color)

¼ cup green onions, sliced

1 tablespoon sesame seeds

1 head of butter or romaine lettuce (for wraps)

Salt and pepper, to taste

Instructions

Make the Blueberry Glaze:

- In a small saucepan over medium heat, combine the fresh blueberries, soy sauce, honey, and apple cider vinegar. Cook for about 5-7 minutes until the blueberries break down and create a sauce.

- Once the mixture thickens, stir in the cornstarch slurry (mixed cornstarch and water). Continue to cook, stirring, until the glaze thickens further, about 1-2 minutes. Remove from heat and set aside.

Cook the Chicken Mixture:

- In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.

- Add the ground chicken to the skillet, breaking it up with a spatula. Cook until it's no longer pink, around 5-7 minutes. Season with salt and pepper to taste.

- Stir in the diced bell pepper, and cook for an additional 2-3 minutes until the peppers soften slightly.

Combine and Finish:

- Once the chicken and peppers are cooked, pour half of the blueberry glaze over the mixture. Stir to coat evenly. Allow it to cook for an additional minute so the flavors meld together.

- Remove from heat and fold in sliced green onions and sesame seeds. Taste and adjust seasoning if needed, adding more glaze if desired.

Assemble the Wraps:

- Carefully separate the leaves of lettuce. On each leaf, spoon a generous amount of the chicken mixture. Drizzle with extra blueberry glaze if desired.

- Serve immediately, garnished with additional sesame seeds and green onions if desired.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings