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Asian Lettuce Wraps

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Asian Lettuce Wraps
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Makes: 4 servings adjust
Per Serving: 512 Calories; 22g Fat; 26g Protein; 54g Carbs; 15g Sugar; 3g Fiber; 914mg Sodium



  • 1 cup Sushi Rice

Step 1

Rinse Rice in a mesh strainer under running water for 1 min.


  • 1 12 cups Water

Step 2

Combine in a pot w/ 1 1/2 cups Water & bring to boil.

Step 3

Cover, reduce heat to med-low & simmer 20 min.s.

Step 4

Remove from heat & let stand 10 min.


  • 1 pound Ground Chicken
  • 14 teaspoon Salt and Pepper, each
  • 2 tablespoons Canola Oil

Step 5

MEANWHILE, heat 2 tbsp. Oil in a lg. nonstick skillet over med-high. Crumble in Chicken & cook, breaking apart, 5 min.s. Sprinkle w/ Salt & Pepper & remove to a plate.


  • 1 package Sliced Mushrooms, (about 8 oz)
  • 2 cups Red Cabbage, shredded
  • 3 Scallions, sliced
  • 23 cup Hoisin Sauce
  • 1 tablespoon Canola Oil
  • 14 cup Water

Step 6

Add Mushrooms to skillet & cook 3 min.s. Stir in Cabbage, Scallions & 1 tbsp. Oil. Sauté 3 min.s , then whisk Hoisin & 1/4 cup Water; stir in along w/ Chicken. Remove from heat.


  • 2 heads Bibb Lettuce, or boston lettuce

Step 7

Separate Lettuce leaves, rinse & pat dry. On each lettuce leaf, layer a spoonful of Rice & some Chicken Mixture.
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