Ground Chicken Lettuce Wraps
Ground Chicken Lettuce Wraps
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 454
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 52
- Sodium
- 297
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 454
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 59
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 18
- Cholesterol
- 52
- Sodium
- 297
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
Ingredients
2 tablespoons vegetable oil, plus more as needed
1 1/2 pounds ground white meat chicken
1 teaspoon peeled and minced fresh ginger
1 medium yellow onion, diced
4 cloves garlic, chopped
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/8 tablespoon cayenne pepper
1 tablespoon sesame oil
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sriracha
1 teaspoon Worcestershire sauce
1 teaspoon agave nectar
3 cups thin fried rice noodles
Romaine or Bibb lettuce leaves, for wrapping
Directions
- Heat the vegetable oil in a large covered saute pan over medium heat. Add the chicken and cook, breaking it up, 4 to 5 minutes (do not brown). Add the ginger, onion, garlic, salt and pepper; cook to soften, about 1 minute. Add the cilantro, cumin, paprika, crushed red pepper, cayenne pepper, sesame oil, tomato paste, chicken broth, sriracha, and Worcestershire sauce and stir to combine. Cover and cook for 5 minutes. Taste for seasoning, re-adjust the seasoning to your liking. Add the agave and rice noodles, toss and serve in lettuce leaves.
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