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Asian Chicken Lettuce Wraps

Asian Chicken Lettuce Wraps
Makes: 4  servings Prep 45 mins Cook 1 hr 40 mins


  • 1 pound  boneless, skinless chicken breasts
  • 2 tablespoons  canola oil
  • 2 tablespoons  reduced-sodium soy sauce
  • 2 tablespoons  maple syrup
  • 2 teaspoons  white vinegar
  • 1 teaspoon  toasted sesame oil
  • 1 teaspoon  peeled, grated ginger
  • 1/2 cup  thinly sliced snow peas
  • 1/2 cup  shredded carrots
  • 1/2 cup  thinly sliced scallions
  • 1/2 cup  thinly sliced radishes
  • 1/3 cup  roughly chopped unsalted cashews
  • 2 tablespoons  basil and/or cilantro leaves
  • 16 Boston lettuce leaves


1. Place chicken in a medium sauce-pan and cover completely with cold water. Bring to a simmer over high heat; reduce heat to medium low and cook, turning occasionally, until no longer pink in the center, 15 to 18 minutes. Remove chicken from poaching liquid, let cool and shred.

2. In a large bowl, whisk together canola oil, soy sauce, maple syrup, vinegar, sesame oil and ginger. Stir in chicken and refrigerate, covered, until cold, 40 minutes to 1 hour.

3. Stir snow peas, carrots, scallions, radishes, cashews and herbs into chicken mixture. Divide chicken salad among lettuce leaves.

From FitnessMagazine.com