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Asian Lettuce Wraps

Asian Lettuce Wraps

Nutrition Facts
  • cal. (kcal) 512
  • Makes: 4 servings
  • Prep: 20 mins
  • Cook: 20 mins
  • Stand: 10 mins
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Ingredients

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  • 1 cup sushi rice
  • 1 3/4 cups water
  • 3 tablespoons canola oil
  • 1 pound ground chicken
  • 1/4 teaspoon each salt and pepper
  • 1 pkg (8 oz) sliced mushrooms
  • 2 cups shredded red cabbage
  • 3 scallions, sliced
  • 2/3 cup hoisin sauce
  • 2 heads Boston or Bibb lettuce
  • Cilantro leaves, for serving (optional)

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 Wraps

Servings 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.