Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers.

Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:
6 servings (serving size: 2 wraps and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.

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  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices.

  • Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce.

Nutrition Facts

285 calories; calories from fat 24%; fat 7.7g; saturated fat 1.7g; mono fat 3.3g; poly fat 2.2g; protein 23.1g; carbohydrates 31.8g; fiber 5g; cholesterol 48mg; iron 1.8mg; sodium 431mg; calcium 43mg.
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