Orange Chick’n Lettuce Wraps

Orange Chick’n Lettuce Wraps


  • – Remove sauce pack from mandarin orange crispy chick’n and place in a bowl of hot water for 3 minutes to defrost.
  • – Empty sauce into a bowl and stir in poppy seeds and vinegar. Set dressing aside.
  • – Preheat oil a non stick frying pan over medium heat. Add frozen chick’n and sauté, turning frequently, until golden and crispy, about 6 to 8 minutes. Set aside to cool 2 minutes.
  • – Meanwhile cut away peel from orange, cut into segments and place in a large bowl.
  • – Add cooled chick’n, carrot, cucumber, slivered almonds and drizzle with some of the dressing. Toss together until well combined.
  • – Divide among lettuce leaves and serve with remaining dressing alongside.
    – Chef Tip: For another meal idea, serve the lettuce wrap filling over steamed rice.


  • 1 teaspoon poppy seeds
  • 2 teaspoons white wine vinegar
  • 2 tablespoons vegetable oil
  • 1 package mandarin orange crispy chick’n
  • orange
  • 75g shredded carrot
  • 75g sliced cucumber
  • 40g toasted slivered almonds
  • 4-8 leaves of boston bibb or iceburg lettuce

For a delicious meal!

Yield: serves 4

Preparation Time: 10 min

Cooking Time: 8 min

Total Time: 18 min