Asian Lettuce Wraps
User Reviews
5
Asian Lettuce Wraps
Description
This recipe combines tender, cooked chicken breast or ground chicken with diced carrots, red bell pepper, snap peas, and red onion for a varied texture. The filling is sautéed in neutral oil with aromatics like garlic and ginger before adding chopped peanuts for crunch and a tangy, slightly sweet sauce composed of soy sauce, rice vinegar, ginger, hoisin, sugar, and spices.
The sauce adds a balanced savory and tangy flavor that complements the fresh crunch of the vegetables. Served in crisp lettuce leaves, these wraps offer a fresh contrast to the cooked filling. They make a versatile meal that works as an appetizer or light main course, especially when accompanied by cooked rice and optional hot sauce for heat.
You can prepare the filling ahead or freeze it after cooking with the sauce. Reheat the mixture by skillet to maintain texture and flavor. Garnishing with extra green onions enhances freshness at serving.
Ingredients
- 1 lb chicken breast meat or ground chicken, cooked
- 1/2 cup carrot diced
- 1 red bell pepper diced
- 1/2 cup snap peas diced
- 1/2 cup red onion diced
- 1 tsp ginger minced, peeled
- 1 tsp garlic minced
- 2 tbsp green onions chopped
- 1/4 cup peanuts chopped (optional)
- 4 tbsp neutral cooking oil generic cooking oil
- leaves green leaf lettuce or romaine lettuce
- rice cooked, for serving
- hot sauce cooked, for serving
Sauce
- 1/4 cup sugar
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 T neutral cooking oil generic cooking oil
- 1 tsp hoisin sauce found in Asian aisle at you grocery store
Instructions
- Chop veggies and chicken. Mix sauce ingredients together and set aside.
- Heat oil over medium-medium high heat in a large pan or wok. Add chopped veggies and sauté until they are tender-crisp, about 3-5 min. Add chopped chicken and peanuts (if using) and stir to combine. Pour half of sauce over chicken/veggie mixture and continue to cook until the mixture is heated thoroughly.
- Serve immediately with rice in green leaf or romaine lettuce leaves. Garnish with extra green onions and serve with extra sauce on the side.
- If freezing, store the cooked chicken and veggie mixture after you've added the sauce in a gallon sized freezer bag. Defrost in fridge and reheat in skillet over medium heat until heated through. Serve over rice in lettuce leaves.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Serving | 95g | |
| Calories | 391kcal | 20% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 800mg | 33% |
| Potassium | 349mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 2575IU | 52% |
| Vitamin C | 32.3mg | 36% |
| Calcium | 28mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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