Gluten-Free

Vietnamese Chicken Lettuce Wraps

Serve up a quick meal with this recipe for light and fresh chicken wraps. Bibb or Boston lettuce works great as a wrap for the chicken and quinoa filling while adding a nice crunch.

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Looking for more? Try this lettuce wrap recipe here!

Servings
4
Prep Time
20 min
Cook Time
10 min
Duration
30 min

Ingredients

  • 3/4 cup quinoa, rinsed
  • 1/4 tsp sea salt
  • 1/3 cup chopped fresh mint
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup rice vinegar
  • 1/4 cup fresh lime, juice plus 8 lime wedges for serving
  • 2 tbsp raw honey
  • 1 tbsp fish sauce
  • 1/2 tsp potato starch
  • 1 stalk lemongrass, root end trimmed, tough outer layers discarded
  • 1 lb ground chicken breast
  • 1 large shallot, sliced
  • 3 cloves garlic, chopped
  • 1/4 tsp red pepper flakes, or to taste
  • 1/4 cup roasted unsalted peanuts, chopped
  • 1 1/3 packed cups grated carrot
  • 1 to 2 mangos, peeled and cut into small wedges
  • 16 to 20 large Bibb or Boston lettuce leaves (from 2 heads)

Preparation

  1. Cook quinoa according to package directions using 1/4 tsp salt. Stir in mint.
  2. Meanwhile, in a medium bowl, whisk together broth, vinegar, lime juice, honey and fish sauce. To a small bowl, add potato starch and 2 tsp water and stir well. Keep both mixtures close at hand. Cut a 2½- to 3-inch piece from bottom of lemongrass stalk and discard rest. Cut in half lengthwise, then chop as finely as possible; set aside. (NOTE: You should end up with about 2 tbsp chopped lemongrass.)
  3. Mist a large nonstick skillet with cooking spray and heat to medium-high. Add chicken and shallot and cook, stirring occasionally and breaking up meat with a spoon, until chicken is no longer pink in center, 6 to 8 minutes. Add garlic, pepper flakes and lemongrass and cook, stirring constantly, for 1 minute. Add broth mixture and bring to a simmer; reduce heat to low. Add potato starch mixture and stir to combine. Simmer just until slightly thickened, 1 to 2 minutes. Remove from heat and stir in peanuts. If serving immediately, divide chicken mixture, quinoa, carrot and mangos evenly among lettuce leaves and squeeze lime wedges over top.

Nutrition Information

  • Serving Size 3/4 cup chicken, 1/2 cup quinoa, 1/2 mango
  • Calories 73
  • Carbohydrate Content 58 g
  • Cholesterol Content 75 mg
  • Fat Content 16 g
  • Fiber Content 7 g
  • Protein Content 27 g
  • Saturated Fat Content 3 g
  • Sodium Content 569 mg
  • Sugar Content 27 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g