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Wednesday, December 14 2016


3 - green onions
1/2 - 6 ounce package refrigerated cooked chicken breast strips
1/2 - of a medium green sweet pepper, seeded and cut up
3 - tablespoons rice vinegar
1 - teaspoon sesame oil or olive oil
1/4 - 1/2 - teaspoon black pepper
1/4 - teaspoon crushed red pepper (optional)
1 - cup shredded cabbage
2 - tablespoons water
2 - tablespoons reduced-sodium soy sauce
8 - leaves butterhead (Boston or Bibb) lettuce (about 1 small head)

Trim off and discard root ends of green onions. Cut off and slice green tops and set aside. In a food processor combine white parts of the green onions, the chicken breast, sweet pepper, 1 tablespoon of the vinegar, the oil, black pepper and, if desired, crushed red pepper. Cover and pulse with several on-off turns until chicken mixture is finely chopped. Transfer to a medium bowl. Add cabbage and toss to combine. Divide chicken mixture into four individual microwave safe container; chill.

For the dipping sauce, in a small bowl combine sliced green onion tops, the remaining 2 tablespoons vinegar, the water, and soy sauce. Divide among 4 small containers.

From the Test Kitchen

Pack chicken mixture, lettuce, and dipping sauce separately in insulated container with ice packs. To serve, cover bowl of chicken mixture with vented plastic wrap. Microwave on 100% power (high) for 45 to 60 seconds or until heated through, stirring once halfway through cooking. Spoon a rounded 2 tablespoons of the chicken mixture on each lettuce leaf. Roll up and, if desired, cut in half. Serve with dipping sauce.

Nutrition Facts (Asian Chicken Lettuce Wraps)
Per serving: 58 kcal cal., 1 g fat (0 g sat. fat, 1 g polyunsaturated fat, 0 g monounsatured fat), 11 mg chol., 333 mg sodium, 4 g carb., 1 g fiber, 3 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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