Chicken-Veggie Lettuce Wraps

Recipe

Main Dish
Chicken-Veggie Lettuce Wraps

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User Rating

4.57 out of 5 stars
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7 ratings

Recipe Data

4
Servings
5min
Prep
25min
Total

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    Description

    This quick weeknight meal is sure to be a family favorite. You can even use the left over filling to make lunch for the next day.

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    3 tbsp.water
    2 tsp.Hy-Vee cornstarch
    ¼ c.Hy-Vee less-sodium soy sauce
    2 tbsp.Hy-Vee brown sugar, packed
    1 tbsp.rice vinegar
    3 clove(s)garlic, minced; divided
    ½ tsp.fresh ginger, grated
    1 lbs.ground chicken breast
    1 tsp.That's Smart! onion powder
    1 ½ c.Hy-Vee Short Cuts broccoli florets
    1 c.sliced baby bella mushrooms
    ½ c.shredded carrots
    ½ c.Hy-Vee Short Cuts chopped red bell peppers
    Lettuce leaves, such as Boston or Bibb

    Things To Grab

    • Small saucepan
    • Large skillet
    • Hy-Vee nonstick cooking spray

    Directions

    1. Whisk together water and cornstarch in a small saucepan. Add soy sauce, brown sugar, rice vinegar, 1 clove garlic, and ginger. Cook and stir until thickened and bubbly. Cook for 1 minute more.

    2. Spray a large skillet with nonstick spray. Cook chicken, onion powder, and remaining 2 cloves of garlic over medium heat or until chicken is cooked through. Stir in broccoli, mushrooms, carrots, bell peppers, and soy mixture. Simmer, uncovered, for 8 to 10 minutes or until vegetables are crisp-tender.

    3. Fill lettuce leaves with chicken mixture and serve immediately. 

    Nutrition facts

    Servings

    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 1.5g
    • Cholesterol: 70mg
    • Sodium: 690mg
    • Total Carbohydrates: 16g
    • Protein: 30g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 4%
    0%
    Vitamin D 0%
    0%
    Potassium 8%

    Recipe Source:

    Balance February 2019