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Recipe

Asian Lettuce Wraps with Mustard Vinaigrette

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Index Card

Serving 4
Total Time 20 min

Preparation 10 min

Marination 0 min

Cook 10 min
Nutrition Facts

Calories 350

Total Fat 14 g

Protein 20 g

Carbohydrate 35 g

Cholesterol 55 mg

Sodium 820 mg
Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.

Asian Lettuce Wraps with Mustard Vinaigrette

Ingredients

12 ounces Grilled & Ready^® Fully Cooked Refrigerated Grilled Chicken Breast Strips, ,
5 ounces cellophane noodles
1/2 cup carrot, chopped
1/2 cup scallions, shredded
1/4 cup fresh cilantro, chopped
1/4 cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon chinese mustard
12 lettuce leaves, Bibb or Butter

Cooking Instructions

Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.
Prepare Grilled & Ready Chicken Breast Strips according to package directions.
Using kitchen scissors, cut noodles into two-inch thick pieces. Addchicken, carrots, scallions and cilantro. Set aside.
In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard; add to the chicken mixture and toss to combine.
Spoon chicken mixture into lettuce leaves and roll up.

Remember to wash hands and surfaces before preparing food

Serving Suggestion: * The filling for the wraps is also great served warm – without the lettuce wrap.