Asian Lettuce Wraps
Serve with baked chips if desired.
• 1 head butter lettuce or romaine lettuce leaves (whichever you prefer)
• 1 tablespoon light soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 tablespoon sesame oil
• 1 slice ginger, minced
• 1 garlic clove, minced
• 2 green onions, chopped
• 1 pound boneless skinless chicken breast halves
• 1 red pepper, seeded and diced
• 1 - 8 ounce can water chestnuts, rinsed in warm running water and chopped
• 1 rib celery, diced
• 1 teaspoon cornstarch mixed with 2 tablespoons water
Wash the lettuce, dry, and separate the leaves. Set aside.
Mix together the sauce ingredients. Heat the sesame oil in a non-stick frying pan on high heat. Add the garlic, ginger, and green onions and fry until the
garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside.
Add the red pepper, water chestnuts, and celery to the frying pan. Add the sauce ingredients and cook at medium heat, Give the cornstarch/water mixture a
quick restir and add to the sauce, stirring to thicken. Add the chicken back into the wok. Cook for 2 - 3 more minutes, stirring, to heat through and finish
cooking the chicken.
Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken and vegetable/sauce mixture into the middle. The lettuce wraps are designed to be
eaten "taco-style," with the lettuce/chicken mixture folded into a package. Continue with the remainder of the chicken and lettuce leaves.
Per Serving: 243 Calories; 5g Fat (19.9% calories from fat); 31g Protein; 18g Carbohydrate; 6g Dietary Fiber; 66mg Cholesterol; 312mg Sodium.
Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 2 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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