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Mu Shu Chicken Lettuce Wraps

Photo: Brian Woodcock; Styling: Cindy Barr

 

Yield Serves 4 (serving size: 3 wraps)
Lettuce wraps are a fresh alternative to pancakes or tortillas. If you can't find Bibb lettuce, iceberg will work.

Ingredients

  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon hoisin sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon dark sesame oil
  • 1 tablespoon minced garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 (14-ounce) package coleslaw (about 4 cups)
  • 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
  • 1/2 cup sliced green onions, divided
  • 12 Bibb lettuce leaves
  • 1/4 cup chopped cashews

Nutrition Information

  • calories 193
  • fat 8.5 g
  • satfat 1.6 g
  • monofat 4.1 g
  • polyfat 2.4 g
  • protein 15.9 g
  • carbohydrate 13.2 g
  • fiber 3.4 g
  • cholesterol 38 mg
  • iron 1.3 mg
  • sodium 534 mg
  • calcium 79 mg

How to Make It

  1. Combine first 4 ingredients (through rice vinegar) in a small bowl, stirring with a whisk.

  2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds. Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt. Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining 1/4 cup onions and cashews.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.