Asian Chicken Wraps
Slow cooker · ~6¼ hr · Serves 7 · about 2 lettuce wraps each
Sodium about 370 mg per serving, about 16% of the 2,300 mg daily maximum
Ingredients
- 3 skinless, boneless chicken breasts
- ½ cup water
- 3 cloves garlic, minced
- 1 red bell pepper, finely chopped
- ½ cup finely chopped yellow onion
- ¼ cup honey
- 4 Tbsp reduced-sodium soy sauce (Kikkoman Less Sodium, or any reduced-sodium soy sauce)
- Salt and pepper to taste
- 1 can (8 oz) sliced water chestnuts, drained and rinsed
- 1½ cups cooked brown rice
- 3 green onions, sliced
- 1½ Tbsp rice vinegar
- 1½ tsp sesame oil
- 2 heads iceberg lettuce, separated into leaves
Directions
Tap a step to mark it done.
- Place the chicken, water, garlic, red pepper, onion, honey, soy sauce, and salt and pepper in a slow cooker.
- Cover and cook on low about 6 hours, until cooked through.
- Remove the chicken, shred with a fork, and return to the cooker.
- Stir in the water chestnuts, rice, green onions, rice vinegar, and sesame oil; heat through 3–5 minutes.
- Scoop into lettuce leaves to serve.
Grocery Listtap items as you shop
Tasty–tender asian chicken wraps
Produce
Meat & poultry
Pantry & dry goods
Check your pantry
No reduced-sodium soy sauce in the house? You do not need to buy a second bottle. Mix 3 parts regular soy sauce with 2 parts water; that lands within a few milligrams of the reduced-sodium version and keeps the liquid the recipe is built around, which is what you want in a dressing or a marinade. If you would rather not add water, use a scant 2 teaspoons for every tablespoon called for. That is the simpler move and it works well in a stew or a stir-fry, where a little less liquid will not be missed. Either way, taste before you add more.
Per-serving values are approximate and vary with brand, variety, and preparation.