Spicy Asian Lettuce Wraps

Total Time
15 mins
0 mins

This recipe comes from Cooking Light's March 2005 issue. A great way to use up leftover chicken. Cooked, chopped shrimp or pork would work in these wraps also. Easy & Yummy!

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  1. Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
  2. Drain, and rinse under cool water.
  3. Chop noodles.
  4. While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
  5. Add noodles and chicken to soy sauce mixture; toss well to coat.
  6. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!