Asian-Style Chicken Lettuce Wraps
2
Points®
Total time: 30 min • Prep: 23 min • Cook: 7 min • Serves: 4 • Difficulty: Easy
This popular appetizer item is transformed into a healthy main course.
Ingredients
Low sodium soy sauce
4 tbsp(s), or regular soy sauce , if preferred
Unseasoned rice vinegar
3 tbsp(s), divided
Hoisin sauce
2 tbsp(s)
Cornstarch
1 tsp(s)
Cherry tomatoes
16 small, halved
Cucumber
1 small, seeded and shredded, or diced
Sugar
1 tsp(s)
Canola oil
2 tsp(s)
Uncooked scallions
2 medium, thinly sliced
Minced ginger
1 tbsp(s)
Garlic
2 clove(s), large, minced
98% fat free uncooked ground chicken breast
1½ pound(s)
Table salt
¼ tsp(s)
Black pepper
¼ tsp(s)
Canned water chestnuts
8 oz
Romaine lettuce
24 leaf/leaves, or Bibb lettuce
Instructions
1
In a small bowl, whisk soy sauce, 1 1/2 Tbsp rice vinegar, hoisin sauce, and cornstarch until smooth; set aside.
2
Stir tomatoes, cucumber, sugar, and remaining 1 1/2 Tbsp rice vinegar in a second, smaller serving bowl; set aside.
3
Heat oil in a large nonstick skillet over medium-high heat. Add scallions, ginger, and garlic. Cook, stirring constantly, 30 seconds, or until aromatic. Add chicken; sprinkle with salt and pepper. Cook, stirring to break up chicken, until cooked through, about 5 minutes. Add soy sauce mixture and water chestnuts to chicken mixture. Cook, stirring, until bubbling and slightly thickened, about 1 minute. Remove from heat; transfer to a serving bowl.
4
Serve these like fajitas: place about 2 1/2 Tbsp chicken mixture in a romaine leaf, top with about 1 1/2 Tbsp tomato mixture, and fold to form a “U.” (The leaf won’t fold closed.)
5
Serving size: six-filled lettuce wraps
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