Friday, August 29, 2014

Asian Lettuce Wraps

Always liked lettuce wraps but didn't know how to make them.

Asian Lettuce Wraps


1 tbsp. reduced-sodium/lite soy sauce 

1 tsp. granulated sugar

1 tsp. chopped garlic 

1/2 tsp. ground ginger

1 cup chopped shiitake mushrooms 

3 oz. cooked and chopped skinless chicken breast 

3 oz. chopped ready-to-eat shrimp 

1/2 cup canned sliced water chestnuts, drained and chopped 

1/2 tsp. sesame oil

1/4 cup chopped scallions 

5 medium iceberg lettuce leaves

In a medium bowl, thoroughly mix soy sauce, sugar, garlic, and ginger. 

Bring a skillet sprayed with nonstick spray to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes. 

Add chicken, shrimp, water chestnuts, and sauce mixture. Cook and stir until mixture is hot, about 2 minutes. 

Remove from heat, and stir in sesame oil and scallions. 

Let cool slightly, and then distribute among lettuce leaves!

Serving Size: entire recipe 
Calories: 316
Fat: 5g 
Sodium: 925mg 
Carbs: 21.5g 
Fiber: 3.5g 
Sugars: 8g 
Protein: 46g 

Thanks to Hungry Girl for the recipe.