Asian Lettuce Wraps With Mustard Vinaigrette

Save Recipe
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. 1. Place cellophane noodles in a large bowl and pour over enough boiling water to cover. Let stand for 10 minutes until soft and transparent. Drain and return to bowl.
  2. 2. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside.
  3. 3. In a small bowl, whisk together the chicken broth, soy sauce, sesame oil and Chinese mustard. Add mixture to the chicken mixture and toss to combine.
  4. 4. Spoon chicken (or steak) mixture into lettuce leaves and roll up.
  5. Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap
25m Easy 96%
CLASS
14m Intermediate 100%
CLASS
19m Easy 99%
CLASS

26m Easy 95%
CLASS
37m Easy 100%
CLASS
24m Easy 97%
CLASS