The BamaSteelMagnolia’s™ Lettuce Wraps, by Beverly Hicks Burch

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The BamaSteelMagnolia’s™ Lettuce Wraps

By Beverly Hicks Burch

Today over on Facebook Taste of Home has presented the questions to its followers “Salad or Lettuce Wraps?” For me that would be like asking a mother which child is her favorite (although I am sure there are some moms that do have favorites). I absolutely love salads…the more creative the better, and could eat one daily. I created an Applewood Bacon Salad I’ll share sometime, but today I want to share another hit on the list of Bev and Tall & Handsome. And, that would be lettuce wraps.

It seems about three years or so ago T & H brought me lettuce wraps home after a business dinner he attended. They had dined at a famous Chinese bistro and if memory serves me it was T & H’s first time to partake of lettuce wrap. Always thinking of me, he wanted to know what I thought and he brought an order home to me.

My response was this…back in the 1980s I had taken Chinese cooking with my sister, Pam, at UAB (University of Alabama at Birmingham) and I liked the wraps so much I decided to do a little research and put my knowledge of Chinese cooking to good use and came up with my own version that would at least pass. Well, in our humble opinion they do that and then some…we think they are as good or better! They are now a regular (main dish meal) at our house.

Just a little trivia here…why do I call them “B.F. Burch Lettuce Wraps”? Well, once upon a time there was a young mother who wanted to name her daughters Faith, Hope and Charity. Guess who is Faith? Yep, yours truly! I always told Mom if she had boys they would have been Matthew, Mark, Luke and John…

There a lot of chopping for the lettuce wraps, but once the cooking starts, they go together fast. Hope you enjoy!

© 2011 Beverly Hicks Burch All Rights Reserved.

B. F. Burch’s Lettuce Wraps

By Beverly (Faith) Hicks Burch

1 tablespoon oil – you can use a vegetable oil like canola or a peanut oil which would add an extra Asian touch

1 medium onion, finely chopped

1 tablespoon fresh ginger, finely chopped

1 pound ground chicken

½ teaspoon kosher salt

¼ teaspoon ground pepper

¼ cup finely chopped fresh mushrooms

3 cloves minced garlic

¼ cup finely chopped bamboo shoots

¼ cup chopped walnuts

1- 8 oz. can water chestnuts, finely chopped

¾ cup Hoisin/chicken broth sauce (see below)

2 – 3 dashes hot Chinese chili paste/sauce

Lime wedges

In a wok or large skillet heat oil on high until hot. Add onions and ginger and cook until the onions are translucent.

Next add the chicken and cook until the chicken is lightly brown. When browned, season with the salt and pepper.

Add the mushrooms and cook them until they are tender.

Add garlic, bamboo shoots, walnuts and water chestnuts and stir fry about 1 – 2 minutes.

Add ¾ cup Hoisin/chicken broth sauce and 2 – 3 dashes Chinese hot chili paste. Cook until mixture boils.

Serve with cold, crisp lettuce leaves. Spoon desired amount of mixture onto the center on a lettuce leaf. Spoon some Hoisin/chicken broth sauce over the filling and squeeze some fresh lime juice onto the mixture. Roll up the lettuce leaf and enjoy!


4 tablespoons Hoisin sauce

4 tablespoons soy sauce (I use low sodium)

4 tablespoons dry sherry

4 tablespoons oyster sauce

4 teaspoons sesame seed oil

4 teaspoon cornstarch

1 cup low sodium chicken broth

Combine all ingredients and mix well. ¾ cup will be used in cooking the chicken filling and the remainder will be used for dipping sauce or to spoon over the filling of the lettuce wraps.


© 2011 Beverly Hicks Burch All Rights Reserved.

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