Asian Lettuce Wraps
- cal. (kcal) 512
- Makes: 4 servings
- Prep: 20 mins
- Cook: 20 mins
- Stand: 10 mins
each salt and pepper
pkg (8 oz) sliced mushrooms
shredded red cabbage
heads Boston or Bibb lettuce
Cilantro leaves, for serving (optional)
- Rinse rice in a mesh strainer under running water for 1 minute. Combine in a pot with 1 1/2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Remove from heat and let stand 10 minutes.
- Meanwhile, heat 2 tbsp oil in a large nonstick skillet over medium-high. Crumble in chicken and cook, breaking apart, 5 minutes. Sprinkle with salt and pepper and remove to a plate.
- Add mushrooms to skillet and cook 3 minutes. Stir in cabbage, scallions and 1 tbsp oil. Saute 3 minutes, then whisk hoisin and 1/4 cup water; stir in along with chicken. Remove from heat.
- Separate lettuce leaves, rinse and pat dry. On each lettuce leaf, layer a spoonful of rice and some chicken mixture. Finish with cilantro, if using.
Nutrition Information for Asian Lettuce WrapsServings Per Recipe: 4
PER SERVING: 512 cal., 22 g total fat (4 g sat. fat), 914 mg sodium, 54 g carb. (3 g fiber, 15 g sugars), 26 g pro.