Chicken Lettuce Wraps with Sweet and Spicy Sauce

recipe
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.

Yield:

4 servings (serving size: 3 wraps)

Recipe from

Cooking Light

Nutritional 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

Ingredients

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

Preparation

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.

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

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

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.

Nancy Hughes,

Cooking Light

June 2006
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