Chicken Fajita Lettuce Wraps
AmericanAsian

Chicken Fajita Lettuce Wraps

Chicken Fajita Lettuce Wraps fit deliciously into the MM-Green category. I use a cast iron skillet or a wok.

By Chef Laura Bonicelli

mangored bell peppersherry

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Servings

4 servings

Ingredients

  • 1 poundskinless boneless chicken breast (sliced crosswise into 1/4-inch slices)
  • 2 teaspoonscornstarch
  • 1 tablespoonlow-sodium tamari
  • 1 teaspoonsherry
  • 1 teaspoonchili powder
  • 2 tablespoonschicken stock
  • 1 tablespoonred wine vinegar
  • 1 tablespoonlow-sodium tamari
  • 1 tablespoonsherry
  • canola cooking spray
  • 1 medium-sized red onion (thinly sliced)
  • 2 clovesgarlic (peeled and slightly smashed)
  • 1 large red bell pepper (stemmed, cored, and cut into thin strips)
  • 1/4 cupchicken stock
  • 1/4 teaspoonKosher salt
  • 2 tablespoonsroughly chopped fresh cilantro leaves
  • 12 Boston lettuce leaves (or other large lettuce leaves)
  • 1 ripe mango -- peeled and cubed
  • cilantro leaves (whole)
  • lime wedges

Nutrition Facts

Per Serving (serves 4 servings)

Calories268
Total Fat5g
Cholesterol73mg
Sodium848mg
Total Carbohydrates26g
Dietary Fiber8g
Sugars15g
Protein33g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Combine chicken, cornstarch, tamari, sherry, and chili powder in a small bowl. Stir until cornstarch dissolves, and the mixture coats the chicken. Set aside.

  2. 2

    Combine the broth, vinegar, tamari, and sherry. Set aside.

  3. 3

    Heat a 12-inch heavy-bottomed skillet over high heat. Spray the pan with cooking spray and add the onion and garlic. Stir-fry for and push to the side. Add the chicken in an even layer in the center of the pan. Cook undisturbed for until the chicken begins to brown. Stir fry the chicken for one minute, trying not to disturb the onions, and remove the chicken to a plate. The chicken may not be cooked through.

  4. 4

    Add the bell pepper, stir fry with the onion for one minute, then add the broth—cover and cook for . Uncover, and stir in the chicken along with the reserved broth mixture. Season with salt and stir-fry until the chicken cooks through, 1 to . Remove the garlic and stir in the fresh cilantro.

  5. 5

    Serve over lettuce leaves topped with mango and more cilantro.