Chicken and lettuce wraps

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Chicken and lettuce wraps

Delicious chicken with south-east Asian flavours wrapped in cool, crunchy lettuce

20 minutes

Serves 4

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

You can bring aromatic flavours of south-east Asia into your kitchen with these crunchy bites.

WCRF recipe author logo

Recipe by: World Cancer Research Fund | cancer and nutrition experts

You can bring aromatic flavours of south-east Asia into your kitchen with these crunchy bites.

Ingredients

  • 1 clove garlic, finely diced
  • 1 tablespoon ginger, grated
  • 4 tablespoons hoisin sauce
  • 2 tablespoons reduced-salt soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons lime juice
  • 4 chicken breasts, skinless, diced (about 120g each)
  • 1 x 225g can water chestnuts, drained, rinsed and finely chopped
  • 2 red peppers, finely chopped
  • 4 spring onions, finely chopped
  • Spray oil
  • 1 little gem lettuce (90g), washed, leaves separated

CALORIES: 249

FAT: 7.2g

5 A DAY: 1.5

SALT: 1.5g

SUGAR: 7.1g

Method

  1. To make the marinade, add the garlic, ginger, hoisin sauce, soy sauce, vinegar and lime juice to a large bowl and mix.
  2. Place the chicken, chestnuts, red pepper and spring onions into the bowl and stir, thoroughly coating the meat and vegetables with the marinade.
  3. Coat a large pan in spray oil and warm over a high heat. Transfer the chicken and vegetables to the pan and stir continuously for about 3–4 minutes, or until the chicken is cooked through and the pepper is tender.
  4. Spoon the mixture into the centre of the lettuce leaves and serve.

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