Asian Chicken Lettuce Wraps
- 1 lb (450 g) chicken tenders
- ¼ tsp (1 mL) each salt and black pepper
- 2 green onions
- 1 medium carrot, peeled
- 1 cup (250 mL) red seedless grapes
- ½ cup (125 mL) light mayonnaise
- 1 tbsp (15 mL) low-sodium soy sauce
- 1 tbsp (15 mL) Asian Seasoning Mix
- ½ cup (125 mL) frozen shelled edamame, thawed
- 12 medium or large Bibb lettuce leaves, washed and patted dry
- ¼ cup (50 mL) slivered almonds, toasted (optional)
Arrange the chicken in the Small Ridged Baker; season with the salt and pepper. Cover with the paper towel and microwave on HIGH 5-6 minutes or until juices run clear and the internal temperature reaches 165°F (74°C). Remove the chicken from the baker to the (4-qt./4-L) Stainless Mixing Bowl; let cool in the freezer.
Thinly slice the green onions and set aside. Using the Julienne Peeler, cut the carrot into long strips. Cut the strips into small pieces. Place all of the grapes in the Close & Cut. Using the Coated Chef’s Knife, cut the grapes in half (see Cook’s Tips).
Remove the chicken from the freezer and chop it into small pieces with the Salad Chopper. Add the green onions, carrot, grapes, edamame, and dressing to the mixing bowl. Mix until combined with a Small Mix ‘N Scraper®.
Arrange the lettuce leaves on a serving platter. Using a heaping Large Scoop, place the chicken salad evenly onto the lettuce leaves. Sprinkle with almonds, if desired.
- 6 servings of 2 wraps
Nutrients per serving:
U.S. Nutrients per serving (2 wraps): Calories 160, Total Fat 5 g, Saturated Fat 0.5 g, Cholesterol 50 mg, Sodium 420 mg, Carbohydrate 10 g, Fiber 1 g, Protein 19 g
Press down on the top of the Close & Cut and use a sawing motion to cut the grapes. The tip of the knife should stay outside of the Close & Cut when slicing.
To toast the almonds, spread them in a layer in the bottom of the Small Micro-Cooker®. Microwave, covered, on HIGH 2-4 minutes or until lightly toasted, stirring frequently. Cool completely.