Chicken Lettuce Wraps with Peanut-Miso Sauce

Randy Mayor; Mary Catherine Muir

These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers.

Yield: 6 servings (serving size: 2 wraps and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 285
  • Calories from fat: 24%
  • Fat: 7.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.2g
  • Protein: 23.1g
  • Carbohydrate: 31.8g
  • Fiber: 5g
  • Cholesterol: 48mg
  • Iron: 1.8mg
  • Sodium: 431mg
  • Calcium: 43mg


  • 1/3 cup reduced-fat peanut butter
  • 1/4 cup honey
  • 3 tablespoons yellow miso (soybean paste)
  • 2 tablespoons water
  • 2 teaspoons fresh lime juice
  • 1/8 teaspoon ground red pepper
  • Cooking spray
  • 1 pound skinless, boneless chicken breast halves
  • 12 romaine lettuce leaves
  • 2 cups (2-inch) julienne-cut carrot
  • 2 cups (2-inch) julienne-cut peeled jicama
  • 1 cup (2-inch) julienne-cut seeded peeled cucumber
  • 1 cup fresh bean sprouts
  • 1 cup shredded red cabbage


  1. Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices.
  3. Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce.
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