Nutrition Facts

Serving Size 301 g

(Approx. 4 Servings)

Amount Per Serving

Calories	350	Calories From Fat	120

% Daily Value*

Total Fat 14 g	22%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 35 mg	12%

Sodium 1240 mg	52%

Total Carbohydrate 43 g	14%

Dietary Fiber 4 g	16%

Sugars 16 g

Protein	17 g

Vitamin A 60%	•	Iron 15%

Vitamin C 140%	•	Calcium 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Korean BBQ Chicken Lettuce Wraps

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Serves

4 People

Ingredients

Recipe makes 4 Servings

1 fresh live butter lettuce, stem removed

4 green onions

16 Oz H-E-B Natural Fully Cooked Chicken Biscuit

1 Tsp toasted sesame oil

12 Oz broccoli slaw

3/4 cup(s) H-E-B Organics Korean Style BBQ Sauce

1/4 cup(s) fresh cilantro leaves

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Instructions

Rinse lettuce leaves gently and lay out in a single layer to drain.

Cut green onions into 4-inch long sections. Slice very thinly lengthwise into very thin strands (or "julienne"). Place into ice water bath to chill 10 minutes. Drain and set aside.

Preheat oven to 450º. Lay biscuit coated chicken pieces out in a single layer on a foil lined pan. Bake 9 minutes. Flip each piece. Bake an additional 5 minutes. Set aside.

Set a skillet over medium heat. Add sesame oil, broccoli slaw and sauté 1 to 2 minutes, just to wilt. Remove from pan.

To serve, toss cooked chicken with Korean BBQ sauce to coat. Add broccoli slaw, green onions and chicken to each lettuce leaf.

Garnish with cilantro and a drizzle of additional sauce if desired.