Asian Lettuce Wraps
- 1 of 4 Rinse rice in a mesh strainer under running water for 1 minute. Combine in a pot with 1 1/2 cups water and bring to a boil. Cover, reduce heat to medium-low and simmer 20 minutes. Remove from heat and let stand 10 minutes.
- 2 of 4 Meanwhile, heat 2 tbsp oil in a large nonstick skillet over medium-high. Crumble in chicken and cook, breaking apart, 5 minutes. Sprinkle with salt and pepper and remove to a plate.
- 3 of 4 Add mushrooms to skillet and cook 3 minutes. Stir in cabbage, scallions and 1 tbsp oil. Saute 3 minutes, then whisk hoisin and 1/4 cup water; stir in along with chicken. Remove from heat.
- 4 of 4 Separate lettuce leaves, rinse and pat dry. On each lettuce leaf, layer a spoonful of rice and some chicken mixture. Finish with cilantro, if using.
Servings Per Recipe: 4
Per Serving: 26 g pro., 914 mg sodium, 4 g sat. fat, 3 g fiber, 54 g carb., 15 g sugar, 512 kcal cal., 22 g Fat, total