Thai-ish Chicken Lettuce Wraps
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Recipe: #26260
June 17, 2017
Categories: Dinner, Lunch, Main Dish, Salads, Poultry, Chicken, Nuts/Seeds, Peanut, Vegetables, Lettuce, Asian, Thai, Add it in the lunch box, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Quick Meals, Baby Shower, Entertaining, Ladies Luncheon, Mother's Day, Picnic, Potluck, Summer, Weeknight Meals, Gluten-Free, Non-Dairy, Cooked Chicken or Beef, Spring more
"Don't let the long list of ingredients discourage you. You will probably have most of it on hand."
Ingredients
Nutritional
- Serving Size: 1 (279.1 g)
- Calories 272.3
- Total Fat - 15.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 151.3 mg
- Sodium - 345.3 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 5.1 g
- Sugars - 7.3 g
- Protein - 19.3 g
- Calcium - 138.9 mg
- Iron - 4.8 mg
- Vitamin C - 33.1 mg
- Thiamin - 0.2 mg
Step 1
In a bowl whisk well Sesame oil, rice vinegar, lime juice, soy sauce, brown sugar, peanut butter, ginger, garlic, chili paste, mayo and 1/3 of the chopped cilantro. Set aside.
Step 2
Put the chopped chicken in a large mixing bowl. Add the onion, carrots, bean sprouts, red pepper, and another third of the cilantro. Add the dressing and toss gently to coat evenly.Sprinkle with the peanuts.
Step 3
Rinse the lettuce. Remove and discard any brown or tough outer leaves. Remove 12-14 whole leaves (large leaves can be torn in half). Rinse each leaf again and pat gently with a paper towel to dry each leaf.
Step 4
To serve, mound 2-3 heaping tablespoons of the chicken salad mixture onto a lettuce cup. Fold the cup over "taco" style and eat.
Tips & Variations
No special items needed.
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