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Chicken Lettuce Wraps

Chicken Lettuce Wraps are a popular item on restaurant menus, so I was thrilled when I perfected this scrumptious lighter version that I can make at home. It has all the punch of the original but with far fewer calories and much less fat and sodium.

10 mins 30 mins

Nutrition Facts

Amount per Serving

Calories: 298

Total Fat: 9 g

Saturated Fat: 2 g

Cholesterol: 80 mg

Sodium: 495 mg

Total Carbohydrate: 34 g

Dietary Fiber: 5 g

Protein: 27 g

Good For

Heart Health Bone Health Eye Health Arthritis Type 2 Diabetes PMS Hair Skin Cancer Prevention

Take Note

Contains Nuts

INGREDIENTS

4 carrot(s), medium, peeled and finely diced
2 stalk(s) celery, finely diced
1 pepper(s), red, bell, large, seeded and finely diced
1 can(s) water chestnuts, canned, (8 ounce), drained and finely diced
3 scallion(s) (green onions), (white and green parts), thinly sliced
2 tablespoon ginger, fresh, grated or finely minced
4 clove(s) garlic, minced
1 pounds chicken, ground, (at least 90% lean)
1/4 teaspoon pepper, black ground
1/3 cup(s) Chinese plum sauce
2 tablespoon soy sauce, less sodium
2 tablespoon vinegar, rice
1 teaspoon chili paste, Oriental, such as sriracha (or to taste)
1/4 cup(s) nuts, cashews, dry-roasted, unsalted, chopped
1/4 cup(s) cilantro, fresh, minced, plus extra for garnish (optional)
1 head(s) lettuce, Boston, (may substitute iceberg lettuce or romaine hearts)

PREPARATION

Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.

Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the black pepper.

Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.

Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.

Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.

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