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Vietnamese Chicken Lettuce Wraps

Vietnamese Chicken Lettuce Wraps

Our flavorful Vietnamese-inspired chicken lettuce wraps make a delicious low-carb lunch or dinner any time. 

Ingredients


Wraps: 
10 lettuce leaves. Boston, romaine, iceberg, butter and green leaf are the types of lettuce most commonly used for wraps, so you can just pick your favorite.
Filling:
1 stalk scallion, finely chopped
1 tablespoon low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon dry sherry or rice cooking wine
½ teaspoon sugar
1 teaspoon corn starch
3 pinches white pepper powder
1 pound ground or finely chopped chicken breast
3 shiitake mushrooms, finely chopped
6 water chestnut slices, finely chopped
1 carrot, finely chopped or grated
2 tablespoons cooking oil
1 ½ teaspoons minced garlic
Scallion, thinly sliced
Lime, cut into wedges
Radish, thinly sliced
Sweet chili sauce:
10 tablespoons sweet chili sauce
2 ½ teaspoons lime juice
Chopped cilantro leaves
Hoisin-soy sauce:
7 ½ tablespoons hoisin sauce
2 ½ tablespoons low-sodium soy sauce
2 ½ teaspoon Sriracha chili sauce
5 tablespoons warm water

Instructions

Whisk together first seven ingredients. Combine with chicken, mushrooms, water chestnuts and carrots. Set aside to marinate for 15 minutes.
Mix the two separate dipping sauces. Set aside.
Heat up skillet and add the cooking oil. Sauté the garlic until lightly browned and then add the chicken. Stir-fry chicken filling, making sure to break up the lumps. Continue to stir-fry until the chicken is cooked. Place cooked filling in bowl.
Prepare lettuce leaves flat and portion 2 tablespoons of filling onto each lettuce leaf.
Garnish with scallion, lime and radish.
Serve with hoisin sauce, sweet chili sauce.

Nutrition Information


Serving Size: 2 lettuce wraps plus 1 ounce of sweet chili sauce and 1 ounce of hoisin-soy sauce

Amount Per Serving

Calories: 133-155
Fat: 4.9g
Saturated Fat: 0.8g
Protein: 17.6g
Total Carbohydrates: 6.2g
Dietary Fiber: 1.2g
Sodium: 350-566mg
Cholesterol: 45mg

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