Prep:
10 min
Chinese Lettuce Wraps
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 6
Rated 5/5
based on 1 customer reviews
Ingredients (16)
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1 bunch fresh basil leaves
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1 carrot peeled, coarsely shredded
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1 clove garlic minced
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1 cup bean sprouts
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1 cup red cabbage coarsely grated
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1 head large leaf lettuce such as romaine or butter lettuce
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1 tablespoon fresh ginger minced
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1 tablespoon fresh mint leaves chopped
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1 tablespoon olive oil
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1 tablespoon toasted sesame oil
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½ red bell pepper seeded, cut into 1/8-inch strips
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2 tablespoons chopped, chopped mint
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6 oz. nonfat, plain yogurt
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2 tablespoons soy sauce
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18 oz. chicken tenders
Steps (10)
Marinade
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Step 1In medium bowl, combine yogurt, Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet and mint. Add chicken tenders and stir well to combine. Refrigerate for 30 minutes.
Filling
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Step 1In a large skillet heat 1 tablespoon oil over medium heat. Stir in garlic and ginger and sauté for 1 minute.
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Step 2Add bell peppers, carrots, cabbage, bean sprouts, cook for 1 minute or until vegetables are soft.
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Step 3Add soy sauce and sesame oil. Cook for 1 minute.
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Step 4Add mint and Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet, heat for 1 more minute.
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Step 5Let cool.
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Step 6Place marinated chicken tenders on a parchment lined sheet pan and bake for 10–15 minutes until chicken is done.
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Step 7Let cool.
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Step 8Lay lettuce leaves flat and place chicken on lettuce, spoon on cooled filling and add 1–2 fresh basil leaves.
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Step 9Roll up like a burrito and serve.
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For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
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