No Cook Asian Chicken Lettuce Wraps Recipes
NO-COOK ASIAN CHICKEN LETTUCE WRAPS
Pack your lunch with this healthy, Asian-inspired chicken wrap recipe laid in a lettuce wrap for low-carb deliciousness.
Provided by BHG Test Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.
- For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.
Nutrition Facts : Calories 58 kcal, Carbohydrate 4 g, Cholesterol 11 mg, Protein 7 g, Sodium 333 mg, Sugar 3 g, Fat 1 g, UnsaturatedFat 1 g
ASIAN CHICKEN LETTUCE WRAPS
Steps:
- Heat the oil in a medium to large skillet (I use a 10") over medium-high heat.
- Add the chicken and onions to the skillet; cook, stirring occasionally and breaking up the chicken into small pieces, until the chicken is cooked through and no longer pink.
- Reduce the heat to medium-low; add the garlic and cook, stirring constantly, for one minute.
- Add the hoisin sauce, oyster sauce, soy sauce, rice vinegar, ginger, brown sugar, sesame oil, and sriracha (if using); stir to combine and cook, stirring occasionally, for 2 minutes.
- Add the water chestnuts; stir to combine and cook, stirring occasionally, for another minute.
- Divide the chicken mixture evenly among the lettuce leaves; top each with some of the carrots, cucumbers and green onions.
- Serve immediately.
Nutrition Facts : Calories 346 kcal, ServingSize 1 serving
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