Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6

"I find most Asian lettuce wraps overpowering, so I came up with this entrée because I love light and fresh Thai flavors. You can make the chicken mixture a day in advance and reheat before filling the lettuce leaves." --Amy Sokol, San Antonio

Amy Sokol, San Antonio, Texas
Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
6 servings (serving size: 2 filled cups, 2 teaspoons peanuts, and about 1/2 teaspoon serrano)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a food processor; pulse until coarsely ground.

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  • Heat a large nonstick skillet over medium heat. Add chicken, broth, and ginger to pan; cook 8 minutes or until chicken is done, stirring frequently. Drain well, and transfer to a large bowl. Add water chestnuts, red onion, green onions, cilantro, juice, sugar, fish sauce, and salt to bowl; toss well. Place 1/3 cup chicken mixture into each lettuce leaf. Serve with peanuts and serrano.

Nutrition Facts

170 calories; calories from fat 29%; fat 5.4g; saturated fat 1.1g; mono fat 2.3g; poly fat 1.5g; protein 22.3g; carbohydrates 8.2g; fiber 1.3g; cholesterol 54mg; iron 1.3mg; sodium 577mg; calcium 31mg.
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