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Asian Chicken Lettuce Wraps

Makes: 4 servings
Serving size: 2 wraps
Start to Finish 20 mins
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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