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Asian Lettuce WrapsMarinated ground chicken topped with shredded carrots, rice noodles and Asian sauces served in crisp lettuce leaves Recipe Rating  13 ratings. Rate this recipe Time:
Hands On: 20 minutes
Total Time: 50 minutes Servings: Makes 6 servings (1 wrap each)
| Ingredients |
- 3/4 cup La Choy® Teriyaki Marinade & Sauce, divided
- 1-1/4 pounds ground chicken or boneless, skinless chicken thighs, finely chopped
- 1 can (8 oz each) La Choy® Whole Water Chestnuts, drained and coarsely chopped
- 2 tablespoons Pure Wesson® Vegetable Oil
- 2 tablespoons chili oil
- 6 iceberg lettuce leaves
- La Choy® Sweet and Sour Sauce, La Choy® Rice Noodles and shredded carrots, optional
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| Directions | - Place 1/2 cup of the teriyaki sauce in medium bowl. Add chicken and water chestnuts; stir to coat. Marinate 30 minutes.
- Heat vegetable oil in wok or large skillet. Add small batches of chicken and cook until no longer pink.
- Whisk together the remaining 1/4 cup teriyaki sauce and chili oil in small bowl. Place chicken in lettuce leaves. Serve with teriyaki and chili oil sauce blend. Sweet and sour sauce, rice noodles and shredded carrots may be added at table, if desired.
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 Nutrition Facts Amount per Serving Calories 304 % Daily Value* Total fat 26% 17 g Saturated fat 18% 4 g Cholesterol 25% 76 MG Sodium 49% 1,182 MG Carbohydrate 7% 22 g Dietary fiber 2% 0 g Sugars 2% 16 g Protein 35% 17 g Vitamin A 2% Vitamin C 1% Calcium 1% Iron 5% * Percent Daily Values are based on a 2,000 calorie diet |
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