Spicy Chicken Lettuce Wraps
Originally published as Spicy Chicken Lettuce Wraps in Taste of Home June/July 2010, p57
“This is one of my go-to meals when I want a fun and dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts.†—Brittany Allyn, Nashville, Tennessee
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
contains gluten
red meat free
shellfish free
dairy free
- 1/8 teaspoon pepper
- 2 garlic cloves minced
- 1 pound chicken tenderloins cut into 1/2-inch pieces
- 2 tablespoons canola oil divided
- 1 medium onion finely chopped
- 1 small green pepper finely chopped
- 1 small sweet red pepper finely chopped
- 1 can sliced water chestnuts drained and finely chopped
- 1 can mushroom stems and pieces drained and finely chopped
- 1/3 cup stir-fry sauce
- 1 teaspoon reduced-sodium soy sauce
- 8 bibb or boston lettuce leaves
- 1/4 cup salted peanuts
- 2 teaspoons fresh cilantro minced
- Carbohydrate 50.1736728558042 g
- Cholesterol 46.853217925 mg
- Fat 32.5231253759443 g
- Fiber 7.38089277673866 g
- Protein 23.6148262172058 g
- Saturated Fat 5.30506757011533 g
- Serving Size 1 1 (352g)
- Sodium 893.932386020319 mg
- Sugar 42.7927800790655 g
- Trans Fat 3.61315496730571 g
- Calories 575 calories
Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside. Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through. Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling.
