Spicy Asian Lettuce Wraps

Photo: Randy Mayor

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.

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

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Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 21%
  • Fat: 4.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 23.2g
  • Carbohydrate: 18.3g
  • Fiber: 0.7g
  • Cholesterol: 60mg
  • Iron: 1.7mg
  • Sodium: 641mg
  • Calcium: 31mg

Ingredients

  • 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

Preparation

  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.
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