Chinese Lettuce Wraps

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  • Prep: 15 min
  • Cook: 20 min
  • Total: 35 min
  • Servings: 6

Ingredients (16)

  • 1 bunch fresh basil leaves
  • 1 carrot peeled, coarsely shredded
  • 1 clove garlic minced
  • 1 cup bean sprouts
  • 1 cup red cabbage coarsely grated
  • 1 head large leaf lettuce such as romaine or butter lettuce
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon fresh mint leaves chopped
  • 1 tablespoon olive oil
  • 1 tablespoon toasted sesame oil
  • ½ red bell pepper seeded, cut into 1/8-inch strips
  • 2 tablespoons chopped, chopped mint
  • 6 oz. nonfat, plain yogurt
  • 2 tablespoons soy sauce
  • 18 oz. chicken tenders

Steps (10)

Marinade

  • Step 1
    In medium bowl, combine yogurt, Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix and mint. Add chicken tenders and stir well to combine. Refrigerate for 30 minutes.

Filling

  • Step 1
    In a large skillet heat 1 tablespoon oil over medium heat. Stir in garlic and ginger and sauté for 1 minute.
  • Step 2
    Add bell peppers, carrots, cabbage, bean sprouts, cook for 1 minute or until vegetables are soft.
  • Step 3
    Add soy sauce and sesame oil. Cook for 1 minute.
  • Step 4
    Add mint and Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, heat for 1 more minute.
  • Step 5
    Let cool.
  • Step 6
    Place marinated chicken tenders on a parchment lined sheet pan and bake for 10–15 minutes until chicken is done.
  • Step 7
    Let cool.
  • Step 8
    Lay lettuce leaves flat and place chicken on lettuce, spoon on cooled filling and add 1–2 fresh basil leaves.
  • Step 9
    Roll up like a burrito and serve.
  • 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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