Detalles de la receta

Chicken Lettuce Wraps

Número de Porciones: 2

Tamaño de la porción: 2 wraps

To turn this recipe into an entree, omit the lettuce leaves and serve the chicken over steamed brown rice. Try the leftover sweet chili sauce in Thai dishes or add a bit to dipping sauces.

Nombre: Cantidad:
toasted sesame oil 1 tsp
chicken tenders, all visible fat discarded, finely diced 3 oz
medium green onions, finely chopped 2
red bell pepper, finely chopped 0.50 small
medium button mushrooms, finely chopped 2
packaged shredded cabbage and carrot coleslaw mix 0.50 cup
teaspoon grated peeled gingerroot 1
medium garlic clove, minced 1
sweet chili sauce or ¼ teaspoon crushed red pepper flakes 1 tsp
soy sauce (lowest sodium available) 1 tsp
plain rice vinegar 1 tsp
lettuce leaves, such as romaine, Boston, or iceberg, carefully removed and kept whole 4 large

In a small nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.


Cook the chicken for 3 to 4 minutes, or until golden on the outside and no longer pink on the inside, stirring frequently. Transfer to a plate.


In the same skillet, cook the green onions, bell pepper, mushrooms, and coleslaw mix for about 4 minutes, or until the bell pepper is tender, stirring frequently.


Stir in the cooked chicken. Add the soy sauce and rice vinegar. Cook for 45 seconds to 1 minute, stirring frequently. Remove from heat.


Put the lettuce leaves on a flat surface. Spoon about 1/4 cup mixture down the center of each leaf. Roll up tightly, jelly-roll style.

Información nutricional (por porción)
Calorías 192
Calorías de grasa 30
Grasa total 3g
Grasa saturada 0g
Colesterol 25mg
Sodio 170mg
Potasio n/a
Carbohidratos 6g
Fibra dietética 2g
Azúcares 1g
Proteína 11g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 1 Vegetable 1 Lean Meat 1/2 Fat