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Quick Chicken Lettuce Wraps

Our Test Kitchen bundles together a tasty blend of garden flavors with sweet and hot accents. Wrapped in lettuce leaves, these hand-held treats are a delightful change of pace—especially for those on a low-carb diet.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    2 servings

Ingredients

  • 3 tablespoons chicken broth
  • 2 tablespoons plus 2 teaspoons reduced-sodium soy sauce, divided
  • 1 tablespoon sherry or additional chicken broth
  • 1-1/2 teaspoons cornstarch
  • 1/2 pound ground chicken
  • 1 teaspoon canola oil
  • 1/4 cup shredded carrot
  • 1 teaspoon minced fresh gingerroot
  • 1/3 cup plum or seedless raspberry preserves
  • 2 teaspoons hoisin sauce
  • 1/8 teaspoon hot pepper sauce
  • 1 green onion, thinly sliced
  • 4 Bibb or Boston lettuce leaves

Directions

  • In a small bowl, combine the broth, 2 tablespoons soy sauce, sherry and cornstarch; set aside. In a large skillet, cook chicken in oil over medium heat until meat is no longer pink; drain. Add carrot and ginger; cook and stir for 2-3 minutes or until carrot is tender.
  • Meanwhile, for dipping sauce, combine the preserves, hoisin sauce, pepper sauce and remaining soy sauce; set aside. Stir cornstarch mixture; add to chicken. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in green onion.
  • Divide chicken mixture among lettuce leaves. Fold lettuce over filling. Serve with dipping sauce.
Nutrition Facts
2 each: 354 calories, 12g fat (3g saturated fat), 75mg cholesterol, 1025mg sodium, 43g carbohydrate (35g sugars, 1g fiber), 20g protein.

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