New American Plate Challenge

Asian Lettuce Wraps with Red Pepper, Edamame and Chicken

Weekly Recipe
Serves 4 - 2 lettuce wraps each

These non-traditional “wraps” pack a flavorful punch.  Bright colorful ingredients blend well with the flavorful asian pan sauce.  Enjoy on buttery lettuce leaves or on a whole-grain wrap.


  • 5
    cloves garlic, minced
  • 2 Tablespoons
    low-sodium soy sauce
  • 2 Tablespoons
    dark sesame seed oil
  • 1 Tablespoon
    dark brown sugar
  • 1 Teaspoon
    prepared mustard
  • Pinches
    red pepper flakes
  • 3/4 Pounds
    boneless chicken breast, cut into 1/2-inch x 2-inch strips
  • 2 Teaspoons
    peanut oil
  • 1 Cup
    frozen shelled edamame
  • 4
    green onions, cut diagonally in 1-inch slices
  • 1
    medium red bell pepper, cut julienne style
  • 1/3 Cup
    basil, chopped medium, divided
  • 1 Teaspoon
    toasted sesame seeds, optional
  • 8
    leaves Bibb (Boston) leaves
  • 1/2 Cup
    grated or matchstick cut carrots


  1. In glass mixing bowl, whisk together first 6 ingredients. Add chicken to marinade and set aside.

  2. In large skillet, heat peanut oil over medium-high heat. Remove chicken strips from marinade, reserving liquid. Sauté chicken 6-7 minutes. Add edamame, onion, red pepper, half the basil, sesame seeds and reserved marinade. Continue sautéing 2-3 minutes. Remove pan from heat.

  3. On each of four plates, arrange two lettuce leaves. Divide chicken mixture and top with carrots and remaining basil. Serve with brown rice or brown rice noodles.

Nutrition: Per serving: 236 calories, 14 g total fat (2 g saturated fat), 18 g carbohydrate, 13 g protein, 5 g dietary fiber, 350 mg sodium.


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