Asian Chicken Lettuce Wraps
Kids love these. For picky eaters, just prepare all the ingredients, and let everyone garnish their wraps.
Yield: 4 servings (serving size: 2 wraps and 2 lime wedges)
Ingredients
- 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
- 1/2 teaspoon grated orange rind
- 2 garlic cloves, minced
- Dash of sea salt
- 4 (6-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 8 Boston lettuce leaves (about 1 head)
- 1 cup fresh mint leaves (about 10 ounces)
- 1/2 cup bean sprouts (about 2 ounces)
- 1 lime, cut into 8 wedges
- Chopped peanuts (optional)
Preparation
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.
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.
Nutritional Information
- Calories:
- 265 (32% from fat)
- Fat:
- 9.3g (sat 1.3g,mono 4g,poly 3.1g)
- Protein:
- 40.7g
- Carbohydrate:
- 3.3g
- Fiber:
- 1g
- Cholesterol:
- 99mg
- Iron:
- 2.2mg
- Sodium:
- 363mg
- Calcium:
- 47mg





