Tangy Chicken Lettuce Wraps – a delicious recipe with chicken cutlets, soy sauce, lemon juice, water, red pepper, yellow pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Measure out the soy sauce in a measuring cup, fill to 1/2 marking with lemon juice and then fill to 1 cup with water.
2
Marinate the chicken 1/2 hour to 3 hours in this sauce.
3
When finished marinating, dice the chicken into cubes.
4
Cook the brown rice as directed (it helps to add garlic powder to the water).
5
Cook the chicken in a large frying pan until fully cooked.
6
Add garlic powder and spicy seasoning.
7
Add the peppers, green beans, corn and spices and cook 5 minutes on med-high.
8
Add a little bit of your marinade and continue to cook another 5 more minutes.
9
Use each piece of lettuce as a wrap, putting rice and chicken mix into each piece and folding it together.
865
kcal
Calories
5
g
Fat
158
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 3 boneless skinless chicken cutlets, ⅓ cup low sodium soy sauce, 2 -3 tablespoons lemon juice, ½ cup water, and more.
Yes, Tangy Chicken Lettuce Wraps falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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