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
- 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
- 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
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.
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: 51.5% | Vitamin C: 39.2% | Calcium: 2.8% | Iron: 10%