These Asian-inspired chicken lettuce wraps are great for summer nights, refreshing, and require no cooking!

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix chicken, carrots, and water chestnuts in a large bowl.

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  • Stir salad dressing and yogurt together in a separate bowl until smooth; pour over the chicken mixture and toss to coat.

  • Spoon chicken mixture into lettuce leaves. Season with red pepper flakes.

Cook's Notes:

Add chow mein noodles and almonds, as desired.

Nutrition Facts

362 calories; protein 26.7g 54% DV; carbohydrates 7.5g 2% DV; fat 25.1g 39% DV; cholesterol 103.1mg 34% DV; sodium 348.9mg 14% DV. Full Nutrition

Reviews (11)

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Most helpful positive review

Rating: 5 stars
03/18/2019
My Variations which came out great: -- 1 can (12.5 oz) chicken (instead of rotisserie chicken) -- also added shredded radish (1 large) & chopped water chestnuts (3/4 of 8oz can) to chicken mixture. -- Plus sprinkled in: dry mustard garlic powder (no salt as that will come from the soy sauce) and paprika. note: add red pepper here if you don't have a spicy Asian-style salad dressing toasted black/white sesame seeds and celery seeds. Then did final mix. -- For toppings: sprinkle more of the sesame seeds and some chopped /roasted peanuts or hazel nuts. I didn't have a bottle of Asian-style dressing sitting around so I made my own: low sodium soy sauce rice vinegar sesame oil & chili oil. Will make again. Thanks! Read More
(5)
13 Ratings
  • 5 star values: 12
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/18/2019
My Variations which came out great: -- 1 can (12.5 oz) chicken (instead of rotisserie chicken) -- also added shredded radish (1 large) & chopped water chestnuts (3/4 of 8oz can) to chicken mixture. -- Plus sprinkled in: dry mustard garlic powder (no salt as that will come from the soy sauce) and paprika. note: add red pepper here if you don't have a spicy Asian-style salad dressing toasted black/white sesame seeds and celery seeds. Then did final mix. -- For toppings: sprinkle more of the sesame seeds and some chopped /roasted peanuts or hazel nuts. I didn't have a bottle of Asian-style dressing sitting around so I made my own: low sodium soy sauce rice vinegar sesame oil & chili oil. Will make again. Thanks! Read More
(5)
Rating: 5 stars
10/07/2018
We loved this recipe. I served it as a side to soup. It is quick and easy to make. I would say it is mistake proof. The only change I made was adding in some green onion we like a lot of flavor in this family. Read More
(4)
Rating: 5 stars
04/03/2019
This recipe is great for using up that leftover chicken and seldom used store bought Asian dressing. I changed nothing as I believe one cannot review a recipe if one doesn't follow the recipe and I am glad I didn't. It was perfect and I will make again and also try adding the green onions as we have an enormous crop of them every year. Read More
(4)
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Rating: 5 stars
01/24/2018
I loved this! Light but very filling! The only problem I had was my own doing I forgot the red pepper flakes! I bet that makes them even better. This will be a go to low carb meal in my house! Read More
(2)
Rating: 5 stars
12/30/2017
I am in a group called Low Carb Life and I passed on the recipe to the group. The recipe turned out great and it was delicious!!! Read More
(2)
Rating: 4 stars
02/27/2016
Pretty tasty. I used Soy Braised Chicken (on the AR website) instead of the deli-bought version. I also had to improvise some of the veggies seeing that I didn't have any carrots. All-in-all pretty tasty. Serve extra sauce on the side it's good with egg rolls or Spring rolls too. Yum! Thank you for the recipe. Read More
(1)
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Rating: 5 stars
09/09/2018
Love it!! Read More
(1)
Rating: 5 stars
01/24/2019
This was so good! It s was easy fast tasty and healthy! My kids even ate it. Read More
(1)
Rating: 5 stars
03/04/2020
I was raised "cooking" and eating frozen, unhealthy meals so even conceiving of simple, healthy meals is new. Big thanks to those who post recipes like this and help a girl out! I appreciate the base recipe, but I also enjoy its versatility. For tonight's version I replaced the carrots and water chestnuts with 1 - 1 1/2 C coleslaw mix (a fancy kind with Brussels sprouts and kale bits). I made my own Asian dressing yesterday (added the crushed red pepper in this part), this helped control the sodium and sugar. We enjoyed the wraps this way but also with fresh slices of Mandarin oranges added to the individual wraps. Next time I will add crushed cashews or, as the note suggests, almonds. My vegetable hating brother loves this, so it's in the rotation for good. Thanks again! Read More