Rating: 4.5 stars
14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Nancy Hughes
Recipe by Cooking Light June 2006

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Yield:
4 servings (serving size: 3 wraps)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

197 calories; calories from fat 34%; fat 7.4g; saturated fat 1.4g; mono fat 2.9g; poly fat 2.1g; protein 16.5g; carbohydrates 18.2g; fiber 3.4g; cholesterol 37mg; iron 1.9mg; sodium 825mg; calcium 40mg.
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