Teriyaki Chicken & Rice Lettuce Wraps

Makes : Yield_value_display4 Yield_measureservings Prep10 minsCook15 mins
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NUTRITIONAL INFORMATION
Amount per 1 serving

Calories

400

Total Fat

15g

Saturated Fat

3.5g

Cholesterol

100mg

Sodium

420mg

Total Carbs

36g

Dietary Fiber

3g

Sugars

5g

Protein

28g

Calcium

69mg

Iron

4mg

Potassium

872mg

Ingredients
  1. 1 lb. ground chicken
  2. 1 clove garlic, finely chopped
  3. 1/2 tsp. ground ginger
  4. 1 Tbsp. oil
  5. 1 cup frozen shelled edamame, thawed
  6. 1 cup thinly sliced red cabbage
  7. 1 3/4 cups water
  8. 1 package Knorr® Asian Sides™ - Teriyaki Rice
  9. 1 head Boston lettuce, separated into leaves

Directions

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1. SEASON ground chicken with garlic, ginger and if desired, salt and pepper. Heat oil in large nonstick skillet over medium-high heat and cook chicken, breaking up with a wooden spoon and stirring frequently, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.

2. ADD edamame and red cabbage to skillet and cook over medium heat, stirring occasionally, 2 minutes. Add water and Knorr® Asian Sides-Teriyaki Rice to same skillet and bring to a boil. Reduce heat and simmer covered 7 minutes or until rice is tender.

3. STIR in chicken; let stand 2 minutes. Fill lettuce leaves with chicken mixture. Sprinkle, if desired, with sesame seeds, sliced scallions and sriracha; now it's delicious. Dig in!

Plant-Based Tip: Replace ground chicken with 1 package (12 oz) firm tofu, cut into 1-inch pieces. Season with the garlic, ginger and if desired, salt & pepper. Cook in oil until tofu is lightly browned; remove and continue as above.