Asian Chicken Lettuce Wraps

I have a habit of watching the Food Network, a lot, and I'm OK with that. While watching this past weekend, I saw an episode of The Pioneer Woman and she was making an Asian Noodle Salad, but decided to lighten it up by using zucchini noodles. While I didn't have zucchini noodles on hand, I was planning on having chicken and lettuce wraps for lunch. I decided to go ahead and make the dressing she was using, and incorporate it into my lettuce wrap mixture. It was delicious and super simple for a healthy lunch. I saved the leftover dressing, which I'll be posting in another recipe for fresh halibut. Enjoy!

NOTE: You can halve this dressing recipe if just using for 1-2 uses

Dressing Ingredients:

1/2 cup olive oil

1/3 cup low-sodium soy sauce

1/4 cup oyster sauce

1/4 cup rice wine vinegar

1/4 cup brown sugar

3 tb fresh ginger, minced

2 tb sesame oil

2-3 cloves of garlic, minced

Chicken Lettuce Wraps Ingredients:

~1/8 cup English seedless cucumber, sliced in thin half moons

~1/8 cup shredded carrots

~ 2 cups shredded chicken

romaine lettuce for the wraps

salt and pepper, to taste

Directions:

Mix the first 8 ingredients in a bowl and whisk together until combined. Set aside. Mix your chicken with the carrots and cucumbers and top with the appropriate amount of dressing you'd like to use. Add salt and pepper to taste. Mix together and place in the lettuce wraps. Save remaining dressing for future use.

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