Asian Chicken Lettuce Wraps

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25 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Serving Size: 2 wraps
  • Start to Finish: 20 mins
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Asian Chicken Lettuce Wraps
Ingredients
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
teaspoon black pepper
1/4
teaspoon crushed red pepper (optional)
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 Kitchen
To 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)
    Per serving:
  • 58 kcal cal.,
  • 1 g fat
  • 1 g polyunsaturated fat,
  • 11 mg chol.,
  • 333 mg sodium,
  • 4 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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