The broccoli slaw provided a crunchy texture to the wrap, which paired nicely with the refreshing moisture provided by iceberg lettuce exterior. The wrap was sweet to start, providing pleasant hints of ginger with a honeyed taste from the agave nectar. The heat from the chili paste began to set in after a few more bites. The heat was quickly accompanied by the pungency of the sesame oil. I enjoyed the roller-coaster of flavours this wrap provided; an ‘easy going’ ginger-honeyed taste, followed by a kick of heat from the chili paste, and finished off with the smooth essence of sesame oil. YUM!
It’s about balance. . .
Besides being quick and easy, two lettuce wraps (approximately 200 grams), have less than 200 calories, less than 10 grams of fat, and provide just under 20 grams of protein. In addition, this recipe made enough food for my husband and I to enjoy leftovers the next day.
If you don’t enjoy ground chicken, you can also try ground turkey. To make this a vegetarian meal, you can use soy ground round (a soy protein that looks similar to ground beef and is available in most grocery stores). Finally, if coleslaw or broccoli slaw don’t interest you, make this recipe your own by using vegetables you prefer. I think this recipe would go great with celery, carrots, and zucchini.