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Quail Lettuce Wraps

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!! There’s a restaurant in Birmingham that serves fantastic lettuce wraps. That restaurant inspired me to put my own spin on a great recipe with these Quail Lettuce Wraps! 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, while the zesty juices of the marinade play off each other exquisitely. With all the flavors, you’d think these things were a million calories each! Trust me, it’s just a really good, healthy dish!

healthy lettuce wraps made with fresh quail meat, recipe by Stacy Lyn Harris

Quail Lettuce Wraps

Servings

8 people

Ingredients

  • 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

Instructions

  1. Mix soy sauce, red pepper flakes, hoisin sauce, and lemon juice in a casserole dish. Marinate quail in it for 20 minutes.

  2. Grill quail over high heat in a cast iron skillet. Debone quail and cut into small pieces.

  3. 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.

  4. Add vinegar, soy sauce, and chicken stock until ingredients are caramelized.

  5. Place quail in the wok with the onion mixture. Mix well.

  6. Serve in lettuce wraps.

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