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Spicy Chicken Lettuce Wraps Recipe

Spicy Chicken Lettuce Wraps Recipe photo by Taste of Home

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“This is one of my go-to meals when I want a fun and dinner. I love the spicy Asian flavors against the cool lettuce and the added crunch of peanuts and water chestnuts.” —Brittany Allyn, Nashville, Tennessee

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Spicy Chicken Lettuce Wraps Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 pound chicken tenderloins, cut into 1/2-inch pieces
1/8 teaspoon pepper
2 tablespoons canola oil, divided
1 medium onion, finely chopped
1 small green pepper, finely chopped
1 small sweet red pepper, finely chopped
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 can (4 ounces) mushroom stems and pieces, drained and finely chopped
2 garlic cloves, minced
1/3 cup stir-fry sauce
1 teaspoon reduced-sodium soy sauce
8 Bibb or Boston lettuce leaves
1/4 cup salted peanuts
2 teaspoons minced fresh cilantro

Directions

Sprinkle chicken with pepper. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
Stir-fry onion and peppers in remaining oil for 5 minutes. Add the water chestnuts, mushrooms and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Add stir-fry sauce and soy sauce. Stir in chicken; heat through.
Place 1/2 cup chicken mixture on each lettuce leaf; sprinkle each with 1-1/2 teaspoons peanuts and 1/4 teaspoon cilantro. Fold lettuce over filling. Yield: 4 servings.

Editor's Note: This recipe was tested with House of Tsang Saigon Sizzle Sauce.

Nutritional Facts 2 wraps equals 303 calories, 12 g fat (1 g saturated fat), 67 mg cholesterol, 981 mg sodium, 20 g carbohydrate, 4 g fiber, 32 g protein.

Originally published as Spicy Chicken Lettuce Wraps in Taste of Home June/July 2010, p57

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Spicy Chicken Lettuce Wraps

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Reviewed on Sep. 24, 2010 by colleenscooking

We love this recipe! Cut it out of a friends magazine. My friend & I made it that night and loved it. I have since made it 3 times in the last month. I add a TBLS of peanut butter to the oil I do the chicken in. I have a two year old that is often here and he loves it. We just stir the peanuts in at the end instead of garnishing with them. Leftovers are great on salad or in a wrap, pita or tortilla. My husband has to have rice since he doesn't embrace the eating it in a lettuce leaf but rice is nice in the wrap too but not needed if everyone is ok with lettuce. Even picky eaters have loved it!

Reviewed on May. 25, 2010 by mehalv

These were delicious! I used a teriyaki marinade as my "stir-fry" sauce, and substituted green onion for cilantro, but otherwise followed the recipe nearly exactly. These were great. My recommendation would be to use a stronger lettuce. I used Boston lettuce, and had a bit up trouble keeping all the tasty filling inside. But that's the fun of lettuce wraps I guess!