These Asian chicken lettuce wraps are perfect for a quick lunch. They are sweet, salty, and packed with chicken, mango, and edamame. Keep the lettuce separate until you are ready to eat so it stays crisp.
Active time: 10 minutes | Total time: 10 minutes
Ingredients
- 6 oz cooked chicken breast (leftover or pre‑cooked)
- ½ cup shredded red cabbage
- 3 green onions, sliced
- ½ cup diced mango
- ½ cup shelled edamame
- 6 large lettuce leaves (iceberg, Boston or Bibb)
- 1 Tbsp Asian BBQ sauce
- 1 tsp hoisin sauce
- 2 tsp low‑sodium soy sauce
- 1 tsp rice vinegar
- 1 tsp grated ginger
Directions
1. In a small bowl, mix the BBQ sauce, hoisin, soy sauce, rice vinegar, and ginger. Set aside.
2. Warm the chicken in a skillet or microwave. Cut it into bite‑size pieces.
3. In a big bowl, combine the chicken, cabbage, onions, mango, and edamame. Pour the sauce over the mixture and toss gently.
4. Place a lettuce leaf on each plate and spoon the chicken mix into the leaf. Serve right away.
Serves: 2 (2 large wraps per person)
Nutrition (per serving):
- Calories: 282
- Total Fat: 8 g
- Saturated Fat: 1 g
- Monounsaturated Fat: 2 g
- Polyunsaturated Fat: 2 g
- Cholesterol: 83 mg
- Sodium: 836 mg
- Carbohydrate: 21 g
- Fiber: 5 g
- Sugar: 14 g
- Protein: 32 g
Additional nutrients: Potassium 769 mg, Iron 12 %, Vitamin A 10 %, Vitamin C 59 %, Calcium 8 %.