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2

Asian-Style Chicken Lettuce Wraps

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, or regular soy sauce , if preferred

rice vinegar

3 Tbsp, divided

hoisin sauce

2 Tbsp

cornstarch

1 tsp

fresh cherry tomato(es)

16 small, halved

cucumber(s)

1 small, seeded and shredded, or diced

sugar

1 tsp

canola oil

2 tsp

uncooked scallion(s)

2 medium, thinly sliced

minced ginger

1 Tbsp

garlic clove(s)

2 medium clove(s), minced

98% fat-free uncooked chicken breast

1½ pound(s)

table salt

¼ tsp

black pepper

¼ tsp

canned water chestnut(s)

8 oz, drained and chopped

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
Notes
Garnish with cilantro (optional).

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