If you’ve ever had those adorable little Asian Chicken Lettuce Wraps, you know how tasty they are, but also how messy they can be to eat. They are meant to be an appetizer eaten with your hands, but every time I’ve ever had one, the juice ends up dripping down my chin and my hands. Not the most ladylike way to eat!
But by making it into a salad instead, I’ve turned this traditional appetizer recipe into a full size meal that’s a lot easier, and less messy, to eat. It still has all the fresh and wonderful flavors that you’d expect, and each bowl is only 5 Points!
It comes together fast and easy too, making it one of my top Weight Watchers lunch recipes that I can whip up when I’m short on time. My kids even loved this recipe! These Asian Chicken Lettuce Wrap Bowls are definitely going to become one of our go to meals from now on. Enjoy!
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 8 oz bag chopped salad (I used a butter lettuce salad)
- 1/4 cup reduced sodium soy sauce
- 4 cloves of garlic (minced)
- 1 tsp fresh ginger (minced)
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/4 cup roasted cashews (chopped)
- 1/4 cup cilantro (chopped)
Heat olive oil in a skillet over medium high heat. Add in chicken and saute until browned.
While chicken is cooking, whisk together soy sauce, sesame oil, honey, garlic, ginger and rice vinegar in a small bowl.
Pour sauce into the pan with chicken and bring to a low simmer. Mix cornstarch with 1 tsp water, and pour into chicken/sauce mixture. Cook for a few minutes until sauce has thickened.
Divide lettuce evenly into 4 bowls. Top each bowl with 1/4th of the chicken and sauce. Garnish with cilantro and cashews.
Entire recipe makes 4 servings
Serving size is about 1 12 cups lettuce and about 3/4 cup chicken
Each serving = 5 Points*
*based only on ingredients that have an SP Freestyle value