Chicken Lettuce Wraps

Chicken lettuce wraps are a popular item on restaurant menus, so I was thrilled when I perfected this scrumptious lighter version that I can make at home. It has all the punch of the original but with far fewer calories and much less fat and sodium.

Joy Bauer

Chicken Lettuce Wraps

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    Ingredients

    4 carrot(s), medium, peeled and finely diced 1/4 pepper, black ground
    2 stalk(s) celery, finely diced 1/3 cup Chinese plum sauce
    1 pepper(s), red, bell, large, seeded and finely diced 2 Tbsp. soy sauce, less sodium
    1 water chestnuts, canned, (8 ounce), drained and finely diced 2 Tbsp. rice vinegar
    3 scallion(s) (green onions), (white and green parts), thinly sliced 1 tsp. chili paste, Oriental, such as sriracha (or to taste)
    2 Tbsp. ginger, fresh, grated or finely minced 1/4 cup cashews, dry-roasted, unsalted, chopped
    4 clove(s) garlic, minced 1/4 cup cilantro, fresh, minced, plus extra for garnish (optional)
    1 lb. chicken, ground, (at least 90% lean) 1 head(s) lettuce, Boston, (may substitute iceberg lettuce or romaine hearts)

    directions

    Prep: 10 min Total:
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    • 1

      Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.

    • 2

      Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.

    • 3

      Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the black pepper.

    • 4

      Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.

    • 5

      Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.

    • 6

      Clean the lettuce and break off 12 individual leaves (trim away the stem end of the leaves if they are tough). Fill each lettuce cup with roughly ½ cup of the chicken mixture. Garnish with additional cilantro if desired.

    notes

    For more healthy recipes, visit Joy’s Recipe Center and follow Joy on Facebook and Twitter.

    nutritional information

    Calories:
    298
    Fiber:
    5 g
    Fat:
    9 g
    Saturated Fat:
    2 g
    Carbohydrates:
    34 g
    Protein:
    27 g
    Sodium:
    495 mg
    Cholesterol:
    80 g
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