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Asian Chicken Lettuce Wraps
Ingredients
- 3 green onions
- 1/2 6 ounce package refrigerated cooked chicken breast strips
- 1/2 of a medium green sweet pepper, seeded and cut up
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil or olive oil
- 1/4 - 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional)
- 1 cup shredded cabbage
- 2 tablespoons water
- 2 tablespoons reduced-sodium soy sauce
- 8 leaves butterhead (Boston or Bibb) lettuce (about 1 small head)
Directions
1. Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.
2. For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.
From the Test KitchenTo tote:
- Pack chicken mixture, lettuce, and dipping sauce separately in insulated container with ice packs. To serve, cover bowl of chicken mixture with vented plastic wrap. Microwave on 100% power (high) for 45 to 60 seconds or until heated through, stirring once halfway through cooking. Spoon a rounded 2 tablespoons of the chicken mixture on each lettuce leaf. Roll up and, if desired, cut in half. Serve with dipping sauce.
Nutrition Facts
(Asian Chicken Lettuce Wraps)
- Servings Per Recipe 4,
- cal. (kcal) 58,
- Fat, total (g) 1,
- chol. (mg) 11,
- carb. (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 3,
- pro. (g) 7,
- sodium (mg) 333,
- Vegetables () 1,
- Lean Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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