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Asian Chicken Lettuce Wraps

Yield 4 servings (serving size: 2 wraps and 2 lime wedges)
This seven-ingredient Asian Chicken Lettuce Wraps build immense flavor in about five minutes of prep time. Quick-cooking bean threads, also called cellophane or glass noodles, can substitute for any kind of Asian noodle, especially in Chinese and Korean recipes, and are available at most large supermarkets.

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)

Nutrition Information

  • calories 265
  • caloriesfromfat 32 %
  • fat 9.3 g
  • satfat 1.3 g
  • monofat 4 g
  • polyfat 3.1 g
  • protein 40.7 g
  • carbohydrate 3.3 g
  • fiber 1 g
  • cholesterol 99 mg
  • iron 2.2 mg
  • sodium 363 mg
  • calcium 47 mg

How to Make It

  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.

    Peeling and Mincing Garlic
  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.