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Asian Lettuce Wraps
Asian Lettuce Wraps

Category: Main Dish | Serves: 4

(79 ratings)

Nutrition Information:
Calories: 220
Protein: 28 g
Carbs: 3 g
Fat: 11 g
Saturated Fat: 1 g
Sodium: 214 mg
Fiber: 1 g

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1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Sriracha)
1 teaspoon grated peeled fresh ginger, or ½ teaspoon ground ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of salt
4 skinless, boneless chicken breast halves
Cooking spray
8 Boston lettuce leaves (about 1 head)
1 cup fresh mint leaves
1/2 cup bean sprouts
1 lime, cut into 8 wedges
1/4 cup Chopped unsalted peanuts
1 Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.
2 Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.
3 To make VEGETARIAN, either replace chicken with tofu or omit the chicken altogether
4 To make NUT-FREE, omit the peanuts in this recipe

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