Lettuce Wraps

Fans of Asian food will flip over these pretty lettuce packets, filled with a blend of minced chicken, peanuts, gingerroot, and sesame.

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  • prep time 30 min
  • total time 60 min
  • ingredients 13
  • servings 16
 

Ingredients

Sauce

1/2
cup apricot preserves
1/3
cup fresh lime juice
2
tablespoons lite soy sauce
2
garlic cloves, minced
1
teaspoon cornstarch

Wraps

1
tablespoon dark sesame oil or vegetable oil
2
boneless skinless chicken breast halves, finely chopped
1/2
cup chopped seeded cucumber
1/2
cup grated carrot
2
tablespoons chopped peanuts
1
teaspoon grated gingerroot
1
teaspoon chopped garlic
16
leaves (about 2 heads) butterhead (Bibb or Boston) lettuce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
  • 2 Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
  • 3 Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.
  • 1 In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
  • 2 Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
  • 3 Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe
Calories
70
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
10mg
10%;
Sodium
90mg
90%;
Total Carbohydrate
9g
9%
(Dietary Fiber
0g
0%
  Sugars
5g
5%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
14%;
Vitamin C
2%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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