Easy Lettuce Wraps

Chicken sautéed with fresh garlic, just add in soy and hoisin sauces and whole-grain brown rice and simmer.  Wrap it up in lettuce with fresh cole slaw, carrots, red onion and sweet pineapple ...

Makes 6 to 8 Servings

2 Member Ratings


2 cups Minute® Brown Rice, uncooked
2 Tbsps sesame oil
2 each garlic, minced
6 boneless skinless chicken thighs, cubed
2 Tbsps soy sauce
1/2 cup hoisin sauce
1/2 cup low sodium chicken broth
1 cup shredded cole slaw
1/2 cup shredded carrots
1/2 cup water chestnuts, drained
1/2 red onion, thinly sliced
2 cans (8 oz.) crushed pineapple, drained
3 Tbsps rice vinegar
1 each Bibb or Iceberg lettuce, leaves cleaned and separated


  • Prepare rice according to package directions; set aside.
  • Heat a large skillet over medium-high heat; add oil, garlic and chicken; brown for 5 minutes, or until the internal temperature of the chicken reaches 165°F. Add soy sauce, hoisin sauce and chicken broth; stir in rice. Bring to a boil, cover and simmer for 5 minutes.
  • In a mixing bowl, combine cole slaw, carrots, water chestnuts, red onion and pineapple with vinegar, mix well and set aside.
  • Spoon 1 to 2 tablespoons each rice, chicken mixture, and pineapple carrot mixture into each lettuce leaf for serving.