Asian, Chicken, Dinners, Gluten-Free, Mains, Two Servings, Wraps
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Vietnamese Noodle Lettuce Wraps

This is a great light, yet filling—and seriously flavorful—meal. I got ambitious and tried my hand at wrapping a couple with rice paper, spring-roll-style. This photo represents my second attempt—not bad, right? It was much easier than I thought, and I’ll definitely be doing more spring rolls throughout the spring and summer.


Vietnamese Noodle Lettuce Wraps
Two Servings | Vegan (w/options), Gluten-Free
Prep time:
25 min  |  Cook and serve time: 15 min

2 chicken breasts (vegan option: 1/2 cup cashews)
4 cloves garlic
1 cup chopped cilantro
1/2 jalapeno pepper, minced
2 tablespoons brown sugar
1/4 teaspoon salt
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce
4 ounces thin dried rice noodles
2 carrots, julienned
1 cucumber, chopped
1/3 cup chopped fresh mint
6 leaves napa cabbage
1/4 cup unsalted peanuts
Optional: 1 package of spring roll skins


  1. FOR CHICKEN: Preheat oven to 350 degrees F. In a small baking dish, bake chicken breasts until no longer pink inside, 20 to 25 minutes. Refrigerate to cool, then cube.
  2. Mince the garlic and jalapeno.
  3. In a small bowl, stir together lime juice, fish sauce, salt, and brown sugar.
  4. Prepare carrots, cucumber, and mint.

 Cook and Serve:

  1. Combine minced garlic and jalapeno with the lime juice sauce. Chop cilantro and stir into sauce as well.
  2. Bring a large pot of water to a boil. Add the rice noodles and remove from heat. Let noodles sit for 2 minutes, drain, and then rinse noodles with cold water until cooled. Drain again.
  3. In a large bowl, combine the sauce, noodles, carrots, cucumber, and mint. Toss well.
  4. Lay 3 Napa cabbage leaves on a plate, and then divide 1/2 of noodle mixture between the 3 leaves.
  5. Add 1/2 of the chicken or cashews.
  6. Garnish with 1/2 of the peanuts.
  7. Optional: wrap everything in a spring roll skin.

1 Comment

  1. Pingback: Meal Plan #2 | Single Servings

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