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Asian Chicken Lettuce Wraps

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Ingredients:

  • 1lb (450g) ground chicken, lean
  • 1 ½ cups (375ml) carrots, shredded
  • 1 ½ cups (375ml) edamame, frozen
  • 1 ½ cups (375ml) red peppers, diced
  • 1 ½ cups (375ml) green onions, sliced
  • 1 cup (250ml) mangos, cut into matchsticks
  • ½ cup (125ml) cilantro leaves, chopped
  • 12 leaves butterhead (Bibb or Boston) or iceberg lettuce
  • 2 tbsp (30ml) rice vinegar
  • 4 tsp (20ml) Bragg’s All Purpose Seasoning
  • 1 tbsp (15ml) honey
  • 2 tsp (10ml) sesame seeds
  • 1 tsp (5ml) sesame oil
  • pinch of hot pepper flakes
  • salt and pepper, to taste
  • Asian sweet chilli sauce (optional)

Directions

  1. In a medium bowl, whisk vinegar and honey until well blended. Add carrots, mangos and sesame seeds. Toss to combine. Set aside, stirring occasionally.
  2. Heat sesame oil in a large frying pan over medium-high heat. Add the chicken cooking until no longer pink. Turn heat to medium and add red peppers and hot pepper flakes, stirring often until peppers are crisp-tender (about 4 minutes). Add Bragg’s edamame and green onions stirring gently for 2 minutes. Add carrot mixture and cilantro gently tossing to coat. Season to taste.
  3. Serve into individual lettuce leaves and if desired, add chilli sauce.
Enjoy!

By: Dee Miller, canfitpro PRO TRAINER (PTS, HWL, & CPR)

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