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Asian Chicken Lettuce Wraps

Recreate a takeout favorite right at home, and for less calories.

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4.0 by 37 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)

Asian Chicken Lettuce Wraps

Directions

  1. Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.
  1. In a 3 1/2- or 4-quart slow cooker combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.
  1. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
  1. Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce and sesame seeds.

Nutrition Facts (Asian Chicken Lettuce Wraps)

  • Per serving:
  • 258 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 88 mg chol.,
  • 538 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 40 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

37 Ratings
852 Days Ago
This is a great base recipe! I used ground pork, and about 2 tblsp of a jamaican jerk marinade in place of the hoisin, teriyaki, soy, vinegar and mustard. [All these substitutions were because I use what I have rather than shop for specific recipes]

Everyone loved it and ate it all up. The edamame is a great lettuce wrap addition! I will definitely make this again. Thanks!
1226 Days Ago
Had a strange taste. Nobody in my family enjoyed it...even my husband who basically loves every food put in front of him.

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