Chinese Chicken and Persimmon Lettuce Wraps

Becky Luigart-Staynor; Melanie J. Clarke

Asian preparations are natural for persimmons. You can also serve individual wraps as appetizers.

Yield: 4 servings (serving size: 3 wraps)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 40%
  • Fat: 11g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 2.7g
  • Protein: 20.2g
  • Carbohydrate: 19.3g
  • Fiber: 3.4g
  • Cholesterol: 75mg
  • Iron: 2.1mg
  • Sodium: 392mg
  • Calcium: 34mg


  • 1 1/2 teaspoons peanut oil
  • 1/2 cup minced green onions
  • 2 teaspoons cornstarch
  • 1 pound ground chicken
  • 1 cup chopped peeled ripe Fuyu persimmon (about 2)
  • 1/2 cup chopped water chestnuts
  • 1 tablespoon grated peeled fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh orange juice
  • 1 tablespoon oyster sauce
  • 12 Boston lettuce leaves


  1. Heat peanut oil in a large skillet over medium-high heat. Add onions, cornstarch, and chicken to pan; sauté for 4 minutes or until chicken is done, stirring to crumble. Add persimmon, water chestnuts, ginger, soy sauce, juice, and oyster sauce to pan; cook for 2 minutes. Remove from heat. Spoon 1/4 cup chicken mixture into center of each lettuce leaf; roll up jelly-roll fashion.
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