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Asian Lettuce Wraps With Garlic Scapes

Asian Lettuce Wraps With Garlic Scapes
This Recipe Is:

WebMD Recipe from

  • 3 cups
    leftover roast chicken, chopped
  • 1 bunch
  • 1 bunch
  • 3 tablespoons
    coconut oil
  • 3 tablespoons
    sesame seeds
  • 1 head
    butterleaf lettuce
  • 1 inch
    knob ginger, minced
  • 5-6 
    garlic scapes, chopped
  • carrots
    pinch of crushed red pepper
    mung bean sprouts to garnish
    fish sauce
  1. First, heat the coconut oil in a pan over medium heat. Add the ginger, garlic scapes and red pepper and continue to heat until the mixture becomes fragrant (trust me … it won't be long).
  2. Add the chopped chicken and carrots and cook until the carrots brighten a bit (they should still be crunchy when served) and the chicken is heated through. Shred or snip the basil and cilantro leaves over the skillet, and reserve some to garnish the plate.
  3. Deglaze the pan with a touch of tamari and plenty of fish sauce. Serve on a platter and allow guests to fill their lettuce leaves with the mixture and garnish as desired.
Nutritional Information

Makes: 4 servings
  • Calories227
  • Carbohydrates9.9 g
    • Dietary fiber3.7 g
  • Cholesterol51 mg
  • Fat14.6 g
    • Saturated fat4.5 g
  • Sodium110 mg
  • Protein15 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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