These Quail Lettuce Wraps are just what I need! They allow me to get my wild game fix on and, at the same time, keep me locked into this “get fit” mentality. I’m trying, y’all!
Quail Lettuce Wraps: Healthy Foodie Heaven
Lower carb or keto diets can be hard to stick to because they lack the variety we’re used to. Flavorful, healthy foods like these Asian-inspired lettuce wraps can make you feel as if you’re “cheating” when you’re not.
Granted, the hoisin sauce does contain some sugar, but you are using a very small amount — just one tablespoon of sauce in the whole recipe. If you are counting carbs strictly, you can make your own low-carb hoisin sauce.
Water chestnuts contain a modest amount of carbs, yet they are highly nutritious and low in calories. They are full of minerals such as potassium and copper.
A Wild-Game Twist on a Restaurant Favorite
There’s a restaurant in Birmingham that serves fantastic lettuce wraps. That restaurant inspired me to put my own spin on a great recipe. These quail stuffed lettuce wraps offer the goodness of wild game with Asian flavors.
The different flavors and textures in this recipe are like something you’d find in a great fusion dish. Water chestnuts provide a fun crunchy texture, pairing nicely with the soft, gamey quail meat. Meanwhile, the zesty juices of the marinade play off each other exquisitely.
With all the flavors, you’d think these quail lettuce wraps were a million calories and carbs each! Trust me, it’s just a really good, healthy dish.
For more lower-carb appetizers, try these recipes:
Quail Lettuce Wraps
- 8 semi-boneless quail
- 2 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons lemon juice
- 1/4 cup peanut oil
- 2 cups diced water chestnuts
- 1/2 cup diced white onions
- 1 garlic clove smashed
- 1 tablespoon fresh-smashed ginger
- 1 tablespoon seasoned rice wine vinegar
- 3 tablespoons soy sauce
- 3 tablespoons chicken stock
- 1 head iceberg lettuce
- Mix soy sauce, red pepper flakes, hoisin sauce, and lemon juice in a casserole dish. Marinate quail in it for 20 minutes.
- Grill quail over high heat in a cast iron skillet. Debone quail and cut into small pieces.
- Heat peanut oil in a wok. Add water chestnuts, white onions, green onions, garlic, and ginger to wok and cook for 2 to 3 minutes.
- Add vinegar, soy sauce, and chicken stock until ingredients are caramelized.
- Place quail in the wok with the onion mixture. Mix well.
- Serve in lettuce wraps.