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Chinese Chicken Salad Rolls
Source: dLife

Delicious stir-fry chicken with ginger, cucumber, water chestnuts, and cilantro in fresh lettuce leaf wraps.

Prep Time: 45 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 75.7
Total Carbs 2.7 g
Dietary Fiber 0.6 g
Sugars 1.3 g
Total Fat 1.4 g
Saturated Fat 0.3 g
Unsaturated Fat 0.2 g
Potassium 194.0 mg
Protein 12.7 g
Sodium 149.0 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  low sodium soy sauce
1 tsp  sesame oil
2 tbsp  rice vinegar
2 tsp  fresh ginger root
1 lb  boneless skinless chicken breasts
1 each  cooking spray
0 1/2 tsp  hot chili oil
0 1/2 cup  fresh cilantro
1 each  Cucumber, fresh, medium
5 oz  canned water chestnuts
2 tsp  hoisin sauce
1 each  head Boston lettuce
  1. Mix the soy sauce, oil, vinegar, and ginger in a bowl.
  2. Cut the chicken across the grain into 1/4-inch strips, then into bite-size pieces. Toss in the soy sauce marinade and set aside for 30 minutes.
  3. Coat a nonstick pan with cooking spray. Add the chili oil and heat the pan.
  4. Drain the marinade and throw in the chicken. Stir-fry until cooked through and browned. Place in a bowl, setting aside to cool.
  5. Add in the cilantro, cucumber, and water chestnuts, along with the chili, garlic sauce, and hoisin sauce. Toss and set aside.
  6. Place a conservatively measured 1/4 cup of the chicken mixture on a lettuce leaf. Roll up, turning in the ends. Repeat until all rolls are formed. Arrange rolls on a large serving plate and serve.

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