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Chicken Lettuce Wraps

Lettuce Wraps Recipe | Low Sodium
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★★★★★

5 from 2 reviews

SODIUM COUNT: 245.2 mg per serving; 980.6 mg in the entire recipe

Ingredients

Scale
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp low sodium soy sauce
  • 1 tsp sriracha
  • 2 Tbsp water
  • 1 Tbsp honey
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp rice wine vinegar
  • 1 pound ground chicken
  • 8 ounces mushrooms (chopped into 1/4” cubes)
  • ¼ medium onion (diced)
  • 2 cloves garlic (minced)
  • 4 green onions (thinly sliced)
  • 1 can water chestnuts (diced (Sun Luck brand has 0 mg sodium))
  • 3 cups cooked rice
  • Butter lettuce or Napa cabbage leaves (for serving)

Instructions

  1. Combine the fresh grated ginger, soy sauce, sriracha, water, honey, balsamic vinegar, and rice wine vinegar in a bowl and set aside.
  2. Coat a nonstick pan with cooking spray and heat over medium heat. Add the ground chicken and cook until the chicken has cooked through, about 5-7 minutes.
  3. Add the mushrooms, onion, and the garlic to the pan and cook for about 4 minutes or until the mushrooms have softened. Add the sauce to the pan and continue to cook for about 4 – 6 minutes, until the mushrooms, onions, and garlic have finished cooking and some of the liquid has cooked off. (There should be just a bit of extra sauce in the bottom of the pan. )
  4. Put the green onions and water chestnuts in the pan and cook for about 30 seconds more, or until the new additions are warmed through.
  5. Serve each lettuce leaf with a 2-4 tablespoons rice and a few tablespoons of the meat mixture. (Like a mini lettuce taco!)

Notes

NUTRITIONAL INFORMATION – Yield: 4 servings
Sodium: 245.2 mg, Calories: 345.3, Total Fat: 2.0 g, Saturated Fat: 0.5 g, Cholesterol: 65.8 mg, Carbohydrates: 48.5 g, Fiber: 2.6 g, Sugar: 8.6 g, Protein: 31.7 g.

Find it online: https://www.sodiumoptional.com/chicken-lettuce-wraps/