Print Recipe
5 from 1 vote

Asian Lettuce Wraps

Freezer Meal Asian Lettuce Chicken Wraps freezes beautifully, so double it up and freeze half for a quick weeknight meal!
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Dinner
Cuisine: Asian
Keyword: lettuce wraps
Servings: 6
Calories: 391
Author: Karrie

Ingredients

  • 1 lb cooked chicken breast meat or ground chicken
  • 1/2 cup carrots diced
  • 1 red bell pepper diced
  • 1/2 cup snap peas diced
  • 1/2 cup red onion diced
  • 1 tsp minced peeled ginger
  • 1 tsp minced garlic
  • 2 tbsp green onions chopped
  • 1/4 cup peanuts chopped (optional)
  • 4 tbsp oil
  • leaves Green leaf or romaine lettuce
  • cooked rice and hot sauce for serving

Sauce

  • 1/4 cup sugar
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 1/2 tsp ground ginger
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 T oil
  • 1 tsp hoisen sauce found in Asian aisle at you grocery store

Instructions

  • Chop veggies and chicken. Mix sauce ingredients together and set aside.
  • Heat oil over medium-medium high heat in a large pan or wok. Add chopped veggies and sauté until they are tender-crisp, about 3-5 min. Add chopped chicken and peanuts (if using) and stir to combine. Pour half of sauce over chicken/veggie mixture and continue to cook until the mixture is heated thoroughly.
  • Serve immediately with rice in green leaf or romaine lettuce leaves. Garnish with extra green onions and serve with extra sauce on the side.
  • If freezing, store the cooked chicken and veggie mixture after you've added the sauce in a gallon sized freezer bag. Defrost in fridge and reheat in skillet over medium heat until heated through. Serve over rice in lettuce leaves.

Nutrition

Serving: 95g | Calories: 391kcal | Carbohydrates: 15g | Protein: 21g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 800mg | Potassium: 349mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2575IU | Vitamin C: 32.3mg | Calcium: 28mg | Iron: 1.8mg