Chicken Lettuce Wrap Recipe

Chicken lettuce wrap sounds like an innocent meal, but it might have a lot of salt and sugar depending on how it is prepared. Here is a recipe that shows how to make a chicken lettuce wrap that is low in sodium.

Ingredients (Serves 2 people):

  • 2 medium size chicken breasts, sauteed
  • Iceberg or butter lettuce, washed and dried
  • 1 medium yellow onion, chopped
  • 2 plum tomatoes, chopped
  • 1 green bell pepper, chopped
  • Italian herbs
  • Walnuts, pecans or cashews, chopped

To marinate

  • 1 cup of low sodium soy sauce (avoid the ones with MSG)
  • 1/2 cup of rice vinegar
  • 1 table spoon of hot pepper sauce (again low sodium versions)
  • 1/2 cup of beer

Directions:

  1. Mix the soy sauce, rice vinegar, pepper sauce and beer in a bowl.
  2. After they are homogeneously mixed, add the sauteed chicken.
  3. Let them sit in the fridge 30 to 45 minutes. Wok and Teflon pan will work to cook our delicious stuffing.
  4. Strain the chicken and remove the remainder of the marinara sauce. Mix the onion and chicken together in the wok and use a lid to let chicken leave the juice out (there is no need to use oil or butter but if you wish you can use some sesame oil).
  5. When the chicken and onion become tender add the tomato and pepper.
  6. Cook them together (lid closed) for 10 to 15 minutes.
  7. Then add one kind of nut and Italian herb to taste. Serve hot with lettuce and optionally popped corns.