Recipe Details

Chicken Lettuce Wraps

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Number of Servings: 2

Serving Size: 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.

Name: Amount:
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
1:

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

 2:

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.

 3:

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.

 4:

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

 5:

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.
Nutritional Information (per serving)
Calories 192
Calories from Fat 30
Total Fat 3g
Saturated Fat 0g
Cholesterol 25mg
Sodium 170mg
Potassium n/a
Carbohydrates 6g
Dietary Fiber 2g
Sugars 1g
Protein 11g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1 Vegetable 1 Lean Meat 1/2 Fat
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