Wednesday, April 18, 2012

Asian Lettuce Wraps with Mustard Vinaigrette Recipes

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  • 1/2 (11 ounce) package Tyson® Grilled and Ready® Fully Cooked Grilled Chicken Breast Strips
  • 5 ounces cellophane noodles
  • 1/2 cup carrot, 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 leaves Butter or Bibb lettuce


  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. Cook Tyson® Grilled and Ready™ Fully Cooked Grilled Chicken Breast Strips according to package directions.
  3. Using kitchen scissors, cut noodles into two-inch thick pieces. Add chicken, carrots, scallions and cilantro. Set aside.
  4. 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.
  5. Spoon chicken mixture into lettuce leaves and roll up.