Asian Lettuce Wraps

Asian Lettuce Wraps


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Designed to be packed with flavor and quick to make. Ditch your routine sandwich for something with a little more pizzazz for a packed lunch that you can look forward to.

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Time needed

20 min preparation + 6 min cooking

Serving Size / Yield

4 servings


  • 1 lb. boneless skinless chicken breast, minced
  • 1 head Romaine washed
  • 1 C. cucumber, diced
  • 1/3 C. green onion, sliced
  • 1/4 C. lime juice
  • 1/4 C. cilantro, chopped
  • 2 Tbs. soy sauce
  • 2 tsp. vegetable oil
  • 2 tsp. sesame oil
  • 1/8 tsp. crushed red pepper flakes
  • Pinch black pepper

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  1. Heat vegetable oil in a large sauté pan over medium-high heat.

  2.  Add chicken to pan and sauté until meat is just cooked through but not browned, about 6 minutes.

  3. Remove pan from heat and allow chicken to cool for 15 minutes.

  4.  Move chicken to a plate and refrigerate until cold, about 1 hour.

  5. In a medium bowl, combine the cold chicken and the remaining ingredients and toss to coat evenly.

  6. Transfer mixture to a serving dish and refrigerate for 30 minutes to allow flavors to meld. Serve with lettuce leaves.

Recipe provided by Erin Dow, Expert Chef, Guiding Stars Licensing Company

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