Sheet Pan Lemongrass Chicken Banh Mi Lettuce Wraps

Savory marinated lemongrass chicken and tender edamame roasted on a sheet pan, served in crisp romaine cups with tangy pickled vegetables, fresh cucumber, and herbs.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: Vietnamese
• Difficulty: Easy

Dietary

• High-Protein
• Low-Cholesterol
• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Calorie

Tags

• sheet pan
• roast
• healthy
• fresh
• savory
• tangy
• spicy

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced into thin bite-sized strips)
• 1 cup shelled edamame (thawed)
• 2 tablespoon low-sodium tamari
• 1 tablespoon fish sauce
• 1 tablespoon fresh lemongrass (minced)
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 1 tablespoon avocado oil
• 1 teaspoon toasted sesame oil
• 0.5 cup daikon radish (shredded)
• 0.5 cup shredded carrots
• 0.33 cup unseasoned rice vinegar
• 0.33 cup water (warm)
• 1 teaspoon granulated sugar
• 0.75 teaspoon salt
• 1 head romaine lettuce (leaves separated)
• 1 English cucumber (cut into thin matchsticks)
• 1 jalapeño pepper (thinly sliced)
• 0.25 cup fresh cilantro (leaves picked)

Instructions

1. Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, combine the unseasoned rice vinegar, warm water, granulated sugar, and 1/2 teaspoon of the salt. Stir until dissolved, then add the shredded daikon radish and shredded carrots. Set aside to quick-pickle for at least 15 minutes while preparing the rest.
3. In a large bowl, whisk together the low-sodium tamari, fish sauce, minced fresh lemongrass, minced fresh ginger, minced garlic, avocado oil, toasted sesame oil, and remaining 1/4 teaspoon salt.
4. Add the sliced chicken breast strips and thawed shelled edamame to the marinade; toss thoroughly to coat.
5. Spread the chicken strips and edamame in a single, even layer across the prepared baking sheet. Roast at 425°F for 13 to 15 minutes until the chicken is cooked through and registers an internal temperature of 165°F.
6. Drain the pickled daikon and carrots thoroughly.
7. To serve, spoon roasted lemongrass chicken and edamame into romaine lettuce leaves. Top with drained pickled vegetables, English cucumber matchsticks, jalapeño pepper slices, and fresh cilantro leaves.

Notes

Store leftover roasted chicken, edamame, and pickled vegetables in separate airtight containers in the refrigerator for up to 3 days. Assemble wraps fresh before serving to keep the lettuce leaves crisp.

Nutrition (per serving)

• Calories: 285
• Protein: 34 g
• Carbohydrates: 13 g
• Fat: 11 g
• Fiber: 4.5 g
• Sodium: 640 mg
• Saturated Fat: 1.8 g
• Sugar: 4.2 g
• Cholesterol: 68 mg