Slow Cooker Asian Lettuce Wraps #Food #Recipes #Delicious #HealthyFoods

#HealthyRecipes #Breakfast #Diet #Lunch #Dinner #Yummy #Vegan #Vegetables #Desserts
Yep another lettuce wrap recipe on the blog.  We are serious about getting healthy in our house especially before our cruise.  I love ordering lettuce wraps when we go to a chinese resturaunt.   And these lettuce wraps were so delicious that they reminded me of a nice restaurant.   I especially loved these because they had edamame, carrots, and water chestnuts in them.  Delicious and flavorful and only 258 calories for each one.  I will be making these weekly before the cruise!

Rating: 4 stars  Difficulty of Recipe: 3 stars
Review:  The only thing that I wished was different about these is that the teriyaki and soy sauce flavor would have pulled through more while cooking in the slow cooker.  Once I added the hoisen sauce at the end, I had to add about 4 Tbs of it because it just soaked into the meat.  I think next time I will make it, I will add some soy sauce and teriyaki sauce to the hoisen sauce at the end making the chicken a little bit more saucy.  The peanut sauce at the end poured on top made them absolutely delicious.  

2 pounds uncooked ground chicken breast (You can use whole chicken, just shred at the end)
3 green onions
8 ounce can water chestnuts, drained and chopped
1 cup shredded carrots (2 Medium)
1 cup frozen sweet soybeans
4 teaspoons reduced sodium soy sauce
1 tablespoon Chinese style hot mustard
2 teaspoons reduced sodium teriyaki sauce
1 teaspoon rice vinegar
1/2 teaspoon ground black pepper
1 14 1/2 ounce can reduced sodium chicken broth
2 Tablespoons hoisen sauce
12 leaves butterhead or iceburg lettuce
Optional for topping
Asian Chili Sauce
Sesame seeds

Soy Peanut Dipping Sauce

1/4 cup soy sauce
1/4 cup rice vinegar
1/2 T sweet chili sauce
1 T creamy peanut butter
1 T water

1.  In your slow cooker, add the chicken, white parts of the green onions, water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper.  Pour broth over all.
2.  Cook on low for 4-5 hours or high 2-2 1/2 hours.
3.  Strain the mixture and shred the chicken.  Stir in hoisen sauce and the green onion slivers.  
4.  Serve with lettuce.  Serve with asian chili sauce or soy peanut dipping sauce.  
Soy Peanut Sauce from The Baker Upstairs
  • Servings Per Recipe 6,
  • cal. (kcal) 258,
  • Fat, total (g) 4,
  • chol. (mg) 88,
  • sat. fat (g) 1,
  • carb. (g) 13,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 6,
  • pro. (g) 40,
  • vit. A (IU) 3596,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 18,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 28,
  • Cobalamin (Vit. B12) (µg) 1,
  • sodium (mg) 538,
  • Potassium (mg) 514,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a