Asian Lettuce Wraps With Mustard Vinaigrette

2017-11-09
  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m
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Ingredients

  • 2 packages Tyson Grilled and Ready Breast Fillets
  • 5 ounces cellophane noodles
  • 1/2 cup carrots, chopped
  • 1/2 cup scallions, shredded
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil, toasted
  • 1 teaspoon Chinese mustard
  • 12 lettuce leaves, Butter or 12 lettuce leaves, Bibb

Method

Step 1

1. Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.

Step 2

2. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside.

Step 3

3. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.

Step 4

4. Spoon chicken (or steak) mixture into lettuce leaves and roll up.

Step 5

Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap

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