Deborah’s Kitchen- Lettuce Wraps


  • ½ chopped rotisserie chicken
  • 2 tablespoons olive oil
  • 2 tablespoon minced ginger root*
  • 4 cloves garlic, minced
  • 1 large red bell pepper, seeded and very thinly sliced
  • 1 cup packaged shredded cabbage and carrot mix (broccoli salad kit)
  • 3 scallions, chopped on an angle
  • ½ cup plum sauce*
  • 2 cups basil leaves, loosely packed*
  • 1 tablespoon fish sauce*
  • ½ head iceberg lettuce, cut into half again
  • ½ seedless cucumber, chopped


Heat a large skilled. Add olive oil, then chicken. Cook chicken 1 minute. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves. Add fish sauce and turn to coat. Transfer cooked chicken and vegetables to a bowl (you can sprinkle on a bit of red pepper flakes if you’d like to add some heat to the dish). Place spoonfuls of chicken mixture onto a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

Leftover Meal Options:

  1. Take leftover chicken mixture and serve over brown rice or quinoa.
  2. Can be a good filling for a wrap, but has a tendency to be juicy, so make sure you add lettuce to your wrap.

TIP: Save any leftover red peppers for a high-Vitamin C snack.

* Pantry items

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