Japanese Chicken and Cabbage Salad Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Japanese · 35 min · Chicken · low-carb

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Ingredients

• 1 boneless, skinless chicken breasts
• 4 large lettuce leaves (e.g., iceberg or butter lettuce)
• 1 carrot
• 1 cucumber
• 1 1/2 tbsp soy sauce
• 1/2 tbsp mirin (sweet rice wine)
• 1/2 tbsp sesame oil
• 1/2 tbsp rice vinegar
• 1/2 tsp honey or sugar
• to taste salt and pepper
• 1/2 tbsp sesame seeds

Method (tap to check — screen stays awake)

1. Slice the chicken breasts into thin strips. In a bowl, mix soy sauce, mirin, sesame oil, rice vinegar, honey, salt, and pepper to make the marinade.
2. Marinate the chicken strips in the sauce for at least 10 minutes.
3. While marinating, peel and julienne the carrot and cucumber into thin strips.
4. Heat a non-stick skillet over medium-high heat. Cook the marinated chicken until fully cooked, about 5-7 minutes.
5. Thinly slice the cooked chicken if needed and set aside.
6. Wash and dry the lettuce leaves. To assemble, place a few chicken strips and vegetable julienne on each leaf.
7. Sprinkle with sesame seeds, then roll up each leaf to form a wrap.
8. Serve immediately, garnished with extra sesame seeds if desired.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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