Chicken Lettuce Wraps (Quick and Easy)
fromthekitchengirl.comthekitchengirl.com/rotisserie-chicken-teriyaki-lettuce-cups
Chicken lettuce wraps are a quick take on a popular restaurant favorite, made with shredded chicken, vegetables, simple Asian sauce, and your choice of toppings.
Ingredients
Instructions
Make the Asian sauce
Add all sauce ingredients (WATER, SOY SAUCE, SESAME OIL, RICE VINEGAR, GARLIC, GINGER, BROWN SUGAR, CORNSTARCH) to a lidded jar. Shake to combine and set aside.
Make the filling
Set a 10-inch skillet over medium heat. Add SESAME OIL and heat until shimmering.
Add RED BELL PEPPER and GREEN ONIONS (white part) to the hot oil. Cook for a few minutes until tender, stirring as needed.
Shake the sauce again, then add it to the skillet along with CHICKEN and WATER CHESTNUTS. Stir to combine.
Heat 2–3 minutes, stirring, until warmed through and the sauce thickens. Remove from heat and allow to cool a few minutes before serving.
Assemble lettuce wraps
Serve the filling slightly warm with LETTUCE LEAVES. Top with the GREEN ONION tops and any optional toppings. Use about ¼ cup filling per leaf.
Refrigerate filling and lettuce separately for up to 5 days. Reheat gently on the stove or in the microwave.
Nutrition
- Serving Size
- 2 wraps
- Calories
- 106 kcal
- Carbohydrate Content
- 7 g
- Protein Content
- 11 g
- Fat Content
- 4 g
- Saturated Fat Content
- 1 g
- Cholesterol Content
- 26 mg
- Sodium Content
- 412 mg
- Fiber Content
- 2 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 2 g
