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Five-Spice Chicken Lettuce Wraps

Total Time

Prep: 25 min. + marinating Grill: 20 min.


6 servings

Five-Spice Chicken Lettuce Wraps Recipe photo by Taste of Home


  • 3 tablespoons soy sauce
  • 4 garlic cloves, crushed
  • 1 tablespoon packed brown sugar
  • 2 teaspoons Chinese five-spice powder
  • 1 teaspoon salt, divided
  • 2 pounds boneless skinless chicken thighs
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon sugar
  • 2 medium carrots, shredded
  • 12 Bibb lettuce leaves
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons fresh cilantro leaves
  • sweetened shredded coconut, optional


  1. In a large resealable plastic bag, combine the first four ingredients and ½ teaspoon of salt. Place chicken in bag, seal and turn to coat. Refrigerate 8 hours or overnight.
  2. In a small saucepan, combine vinegar, water, sugar and remaining 1/2 teaspoon salt. Bring to a boil; whisk until sugar is dissolved. Remove from heat. Place carrots in a small bowl, pour vinegar mixture over top. Refrigerate 8 hours or overnight.
  3. Drain and discard marinade. On a lightly greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes on each side. Cool slightly; slice into strips.
  4. Divide chicken among lettuce leaves, top with pickled carrots, green onions and cilantro. Sprinkle with coconut, if desired.

Nutrition Facts

2 wraps: 236 calories, 11g fat (3g saturated fat), 101mg cholesterol, 625mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat.

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