Lime and lemongrass chicken lettuce wraps

Lime and lemongrass chicken lettuce wraps


For a quick and easy dinner or a lovely starter, try these zesty lime and lemongrass chicken wraps.

The ingredient of Lime and lemongrass chicken lettuce wraps

  1. 1 stick lemongrass, pale section only, finely chopped
  2. 2 teaspoons finely grated lime rind
  3. 2 teaspoons macadamia oil or sunflower oil
  4. 500g chicken breast fillets, thinly sliced
  5. 100g sweet potato noodles
  6. 1/4 red cabbage, shredded
  7. 2 carrots, peeled, cut into matchsticks
  8. 110g (2 cups) trimmed bean sprouts
  9. 1 tablespoon fresh lime juice
  10. 2 teaspoons salt-reduced tamari
  11. 1 small red chilli, deseeded, finely chopped
  12. 1 teaspoon brown sugar
  13. 8 iceberg lettuce leaves
  14. Fresh mint leaves, to serve

The instruction how to make Lime and lemongrass chicken lettuce wraps

  1. Combine lemongrass, lime rind and oil in a shallow glass or ceramic dish. Add chicken and toss to coat. Cover and set aside for 10 minutes to marinate.
  2. Meanwhile, cook the noodles following packet directions or until al dente. Drain.
  3. Heat a large wok over high heat. Stir-fry chicken, in 2 batches, for 5 minutes or until golden and cooked through. Transfer to a bowl. Spray the wok with a little oil. Stir-fry the cabbage and carrot over medium-high heat for 2 minutes. Add the bean sprouts and stir-fry for 1 minute.
  4. Combine the lime juice, tamari, chilli and sugar in a small bowl. Stir until sugar dissolves. Place the noodles, vegetables and chicken in a bowl. Toss to combine. Divide among lettuce leaves. Top with fresh mint leaves and drizzle with lime dressing.

Nutritions of Lime and lemongrass chicken lettuce wraps

fatContent: 292.297 calories
saturatedFatContent: 5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 28 grams carbohydrates
cholesterolContent: 31 grams protein

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