Indonesian Chicken Lettuce Wraps


From Linda Bladholm’s A Fork on the Road


Indonesian Chicken Lettuce Wraps

This recipe is adapted from “Healthy Salads From Southeast Asia” by Vatcharin Bhumichiter (Weatherhill, 2001).

2 skinless chicken breast fillets, cooked and shredded

1 teaspoon grated fresh ginger

1 medium onion, diced

1 red bell pepper, cored, seeded and diced

1 large garlic clove, minced

1 jalapeño, minced

2 tablespoons fish sauce

2 tablespoons lime juice

2 tablespoons sugar

Butter lettuce leaves

Place the chicken in a serving bowl. Mix in ginger, onion and bell pepper. Whisk garlic with jalapeño, fish sauce, lime juice and sugar. Toss with the chicken mixture and serve with lettuce for wrapping. Makes 8 appetizer servings.

Per serving: 93 calories (15 percent from fat), 1.5 g fat (0.3 g saturated, 0.4 g monounsaturated), 36 mg cholesterol, 12.9 g protein, 6.2 g carbohydrates, 0.6 g fiber, 499 mg sodium.

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