Asian-style Chicken Lettuce Wraps

1. 1 Ground chickenpack 500 g ≈ $3.91 150 g
2. 2 Leaf lettucepack 150 g ≈ $0.49 100 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Cucumbers≈ $3.67 per kg 60 g
5. 5 Green onionspack 50 g ≈ $1.30 10 g
6. 6 Fresh ginger≈ $8.00 per kg 5 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Soy sauce 20 ml
9. 9 Sesame seeds 3 g
10. 10 Sunflower oil 6 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the lettuce leaves; cut the carrot³ into julienne about 5 cm long and 0.3 cm thick; cut the cucumber⁴ into julienne of the same length; peel and finely chop the ginger; peel and finely chop the garlic⁷.

2. Preheat a 24 cm skillet over medium heat; do not cover.

3. Sauté the ground¹ chicken with the ginger and garlic⁷ over medium heat for about 8 minutes until golden, stirring.

4. Add soy sauce to the filling and mix until evenly distributed; if needed, cook for another 1–2 minutes until the liquid reduces slightly.

5. Place the filling in the center of each lettuce leaf² and roll up gently to form flat rolls.

6. Sprinkle the rolls with sesame seeds and finely chopped onion.

7. Transfer to a plate and serve immediately with the remaining lettuce leaves.

8. Arrange on a plate and optionally serve extra soy sauce for dipping.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.