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Asian Chicken Lettuce Wraps

Asian Lettuce WrapsThis recipe is a new staple dinner for our family.  Once I bought a few key ingredients, I can whip this up in 10 minutes.


  • 1 lb chicken (shredded) or 1 lb ground chicken (or turkey)
  • 2 bell peppers, diced
  • 1 onion, diced
  • 1 cup cooked brown rice or quinoa
  • 3 cups shredded cabbage (cole slaw mix)
  • 1 cup peanuts, slivered almonds or cashews
  • 1 T minced garlic
  • Lettuce cups or wraps (Butter, Bibb or Iceberg work best)
  • 3 T toasted sesame oil
  • 2-3 T hoisin sauce
  • 3 T soy sauce or Braggs Aminos
  • 2 tsp rice vinegar
  • 1 tsp powdered ginger
  • 1 tsp corn starch
  • 1 T siracha or hot sauce (optional)

In a saucepan, cook peppers and onions with a little oil over medium-high heat for 5 minutes.  Add chicken (if using raw ground meat, cook thoroughly and drain extra fat).  Add cooked brown rice or quinoa, slaw, nuts and garlic.  Cook for another 2 minutes then set aside.

In a bowl, mix sauce ingredients together. Pour over chicken mixture and toss well.

Feel free to add fun toppings, like chopped green onions, basil, cilantro, shredded carrots, bean sprouts, and sesame seeds.  Have your lettuce wraps ready and everyone can serve themselves.

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