Asian Lettuce Wraps
Number of Servings
Serves 4
Ingredients
  • 6 Tbsp low-sodium soy sauce
  • 3 Tbsp unseasoned rice vinegar
  • 3 Tbsp honey
  • [q:1 1/2] Tbsp sesame oil
  • 1 tsp hot chili sauce (or up to 2 tsp if you prefer more heat), plus more (optional) for serving
  • 3 garlic cloves, minced
  • 1 Tbsp minced fresh ginger
  • 1 tsp avocado oil or peanut oil
  • 1 lb ground chicken or ground turkey
  • 2 cups shredded coleslaw mix, or 1 cup shredded carrots and 1 cup shredded cabbage, plus more for garnish
  • 1 bunch green onions, chopped
  • 1 (8 oz) can water chestnuts, drained and chopped
  • 16 crisp Boston, Bibb, butter, or romaine lettuce leaves
  • [q:1/2] cup peanuts, crushed
Directions

Make It Now

  1. In a small bowl, whisk together soy sauce, vinegar, honey, sesame oil, chili sauce, garlic, and ginger. Set aside.
  2. In a medium skillet, heat oil over medium-high heat until shimmery. Add chicken and cook until there is no more pink. Drain off any grease. (Freezing instructions begin here.)
  3. Transfer chicken to a slow cooker and add coleslaw mix, green onions, and water chestnuts. Pour sauce over top and stir to combine.
  4. Cover and cook on Low for 3 to 4 hours, until vegetables are soft and flavors have combined.
  5. Set lettuce leaves cupped-side up on a large plate or platter. Using a slotted spoon, fill each leaf with chicken mixture. Top with more coleslaw mix, crushed peanuts, and more chile sauce, if you like. Wrap filling in lettuce and eat like a taco.

Freezer to Slow Cooker

  • Freeze for Later

    1. Follow steps 1 and 2 above. Let chicken cool.
    2. Place chicken, sauce, coleslaw mix, green onions, and water chestnuts in a gallon-size freezer bag or container. Seal and freeze.
    3. Place crushed peanuts in a small freezer bag or container. Seal and freeze alongside chicken.

  • Prepare from Frozen

    1. Have lettuce leaves and coleslaw mix and (optional) chile sauce on hand to finish this meal. Thaw.
    2. Follow steps 3 through 5 above.
Nutrition Info
453 Calories, 28 g Protein, 39 g Carbohydrates, 5 g Fiber, 23 g Total fat (5 g sat), 905 mg Sodium, [nutrition:5] Vitamin B6, K, [nutrition:4]​ Vitamin A, B3 (niacin), Phosphorus, [nutrition:3]​ Vitamin B2 (riboflavin), [nutrition:2] Vitamin B1 (thiamine), B12, C, Folate, Potassium, Zinc, [nutrition:1] Vitamin E, Iron, Magnesium