Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 500g)
- 2 cloves garlic, minced
- 4 green onions, finely chopped
- 1 cup mushrooms (shiitake or button), chopped
- 1 cup bell peppers (mixed colors), diced
- 1 head iceberg or butter lettuce, leaves separated
- ¼ cup low-sodium soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
Instructions
- Prepare all ingredients by washing and chopping vegetables.
- In a large skillet over medium heat, heat oil and sauté diced chicken until golden brown (5-7 minutes).
- Add minced garlic and chopped green onions; cook until fragrant (about 30 seconds).
- Stir in chopped mushrooms and bell peppers; cook until tender (3-4 minutes).
- In a bowl, whisk together soy sauce, hoisin sauce, sesame oil, and rice vinegar. Pour over the chicken mixture; stir to combine.
- Spoon the mixture into lettuce leaves, rolling or folding as preferred.
- Serve with additional soy sauce or hoisin for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer/Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 2 wraps (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg