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Chicken Lettuce Wraps

Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.

2 ServingsPrep/Total Time: 25 min.

Ingredients

3 tablespoons chicken broth
2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or additional chicken broth
1-1/2 teaspoons cornstarch
1/2 pound ground chicken
1 teaspoon canola oil
1/4 cup shredded carrot
1 teaspoon minced fresh gingerroot
1/3 cup plum or seedless raspberry preserves
2 teaspoons hoisin sauce
1/8 teaspoon hot pepper sauce
1 green onion, thinly sliced
4 Bibb or Boston lettuce leaves

Directions

In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry
and cornstarch; set aside. In a large skillet, cook chicken in oil
over medium heat until meat is no longer pink; drain. Add carrot and
ginger; cook and stir for 2-3 minutes or until carrot is tender.
Meanwhile, for dipping sauce, combine the preserves, hoisin sauce,
pepper sauce and remaining soy sauce; set aside. Stir cornstarch
mixture; add to chicken. Cook and stir until thickened, about 2
minutes. Remove from the heat; stir in green onion.

2 of 2

Chicken Lettuce Wraps (continued)

Directions (continued)

Divide chicken mixture among lettuce leaves. Fold lettuce over
filling. Serve with dipping sauce.
Yield: 2 servings.

Nutrition Facts: 2 wraps with 3 tablespoons dipping sauce (prepared with reduced-sodium broth) equals 354 calories, 12 g fat (3 g saturated fat), 75 mg cholesterol, 1,025 mg sodium, 43 g carbohydrate, 1 g fiber, 20 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.