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Spicy Asian Lettuce Wraps

Spicy Asian Lettuce Wraps
Photo: Randy Mayor

4 servings (serving size: 3 lettuce wraps)

Use roasted chicken and rice noodles to fill these creative lettuce wraps for a no-cook weeknight meal. Serve with orange slices for a bright, refreshing dessert.


  • 2 1/2 ounces bean threads (cellophane noodles)
  • 1/4 cup minced fresh cilantro
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon chile paste with garlic
  • 2 teaspoons dark sesame oil
  • 2 cups chopped roasted skinless, boneless chicken
  • 12 large Boston or Romaine lettuce leaves

Nutrition Information

  • calories 213
  • caloriesfromfat 21 %
  • fat 4.9 g
  • satfat 1 g
  • monofat 1.8 g
  • polyfat 1.5 g
  • protein 23.2 g
  • carbohydrate 18.3 g
  • fiber 0.7 g
  • cholesterol 60 mg
  • iron 1.7 mg
  • sodium 641 mg
  • calcium 31 mg

How to Make It

  1. Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.

  2. While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.