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Chicken Lettuce Wraps with Sesame Crescent Noodles

3 Ratings

2 Comments

Chicken Lettuce Wraps with Sesame Crescent Noodles

Prep 30 min
Total 30 min
Ingredients 7
Servings 6

Crunchy noodles made from crescents is the fun part of veggie-packed chicken lettuce wraps. MORE+ LESS-

By Pillsbury Kitchens

August 17, 2016

Bake-Off® Contest 46, 2013

Denise Pounds

Hutchinson, Kansas

Ingredients

can Pillsbury™ refrigerated Crescent Dough Sheet

tablespoons toasted sesame seed

boxes (7 oz each) frozen Healthy Weight vegetables

lb fried chicken breasts (from deli), sliced, cut into bite-sized pieces

1/3

cup General Tso sauce

1/4

cup reduced-sodium soy sauce

butterhead lettuce leaves

Steps

Hide Images

1

Heat oven to 400°F. Line 2 large cookie sheets with parchment paper. Unroll dough; sprinkle with 2 tablespoons of the sesame seed. Press firmly into dough. Turn dough over, sprinkle with 2 tablespoons of the sesame seed and 1/4 teaspoon salt. Using pizza cutter or knife, cut dough into 4 1/2 x 1/4-inch strips to form noodles. Place noodles on cookie sheet in random shapes. Bake 4 to 7 minutes. Remove from oven; turn. Bake 3 to 4 minutes longer or until golden brown and crisp; separate noodles, if necessary.
2

Meanwhile, microwave both pouches of frozen vegetables as directed on box, microwaving 6 minutes. In large microwavable bowl, mix chicken, vegetables, General Tso sauce, soy sauce and remaining 2 tablespoons sesame seed. Microwave on High 2 to 3 minutes or until thoroughly heated.
3

Spoon about 1/3 cup chicken mixture on each lettuce leaf; top with 1/4 cup noodles, breaking smaller, if desired. Serve with remaining noodles.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 390
Calories from Fat: 160

% Daily Value

Total Fat: 18g; 27%
Saturated Fat 5g 27% Trans Fat 0g
Cholesterol: 50mg; 16%
Sodium: 1310mg; 54%
Potassium: 210mg; 6%
Total Carbohydrate: 34g; 11%
Dietary Fiber 5g 20% Sugars 5g
Protein: 24g

% Daily Value*:

Vitamin A: 35%; 35%
Vitamin C: 4%; 4%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;