Chicken Lettuce Wraps

Serves: 4 people (2 wraps per person


 2 - 6oz Chicken Breasts (Boneless & Skinless) finely diced

1 C. Small Broccoli Florets

4 oz Shredded Carrots

1 Red Bell Pepper small diced

2 C. Shredded Cabbage

1/2 C. Green Onion (use the green and white parts of the onion)

1 Small Can of Water Chestnuts - chopped

1/4 C. Sliced Celery

1/4 C. Sesame Oil

1/2 C. Korean BBQ Marinade

2 heads of Romaine Lettuce Hearts

Optional Garnish: Chinese Rice Noodle or Cripsy Chow Mein Noodles; Sesame Seeds



Preheat wok or large sauté pan for 2 minutes on medium high heat. Add sesame oil, broccoli, carrots, cabbage, and celery and cook for 1 minute. Add red bell pepper along with the chicken and cook an additional 2-3 minutes. Stir in Korean Marinade and cook an additional 2 minutes, until sauce starts to reduce. Turn off heat and add water chestnuts and green onions. Remove from heat and let stand for about 8 minutes.

Evenly fill lettuce leaves with generous portion of mixture. Sprinkle sesame seeds and optional garnish. 

Optional Chinese Rice Noodles:

Heat vegetable or canola oil in a shallow pan to 425 degrees. Break noodles and place in oil. Noodles will puff very quickly. Turn over once and remove from oil. Top on lettuce wraps and enjoy!!