Asian Lettuce Wraps With Mustard Vinaigrette
- Yield: 4 servings
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
Ingredients
2 packages Tyson Grilled and Ready Breast Fillets
5 ounces cellophane noodles
1/2 cup carrots, chopped
1/2 cup scallions, shredded
1/4 cup fresh cilantro, chopped
1/4 cup reduced-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons sesame oil, toasted
1 teaspoon Chinese mustard
12 lettuce leaves, Butter or 12 lettuce leaves, Bibb
Directions
- 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. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken (or steak), carrots, scallions and cilantro. Set aside.
- 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. Spoon chicken (or steak) mixture into lettuce leaves and roll up.
- Serving Suggestion: The filling for the wraps is also great served warm - without the lettuce wrap