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Chicken Lettuce Wraps with Sweet and Spicy Sauce

Yield 4 servings (serving size: 3 wraps)
You can serve these casual wraps buffet style. Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own Asian-inspired wraps since this is one less step for the cook.


  • 3 tablespoons unsalted, dry-roasted peanuts
  • 3 tablespoons hoisin sauce
  • 2 tablespoons cider vinegar
  • 2 teaspoons low-sodium soy sauce
  • 1 teaspoon bottled ground fresh ginger (such as Spice World)
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon bottled minced garlic
  • 2 cups packaged cabbage-and-carrot coleslaw
  • 1 cup canned sliced water chestnuts, drained
  • 8 ounces grilled chicken breast strips (such as Louis Rich)
  • 12 Bibb lettuce leaves

Nutrition Information

  • calories 197
  • caloriesfromfat 34 %
  • fat 7.4 g
  • satfat 1.4 g
  • monofat 2.9 g
  • polyfat 2.1 g
  • protein 16.5 g
  • carbohydrate 18.2 g
  • fiber 3.4 g
  • cholesterol 37 mg
  • iron 1.9 mg
  • sodium 825 mg
  • calcium 40 mg

How to Make It

  1. Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

  2. Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

  3. Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.

  4. Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.