MSPrebiotic® Wasabi Sesame Vermicelli Lettuce Wraps

by Red River College January 30, 2019

MSPrebiotic® Wasabi Sesame Vermicelli Lettuce Wraps

Delicious vegetable wrap, with grill chicken, super tasty.


For Wraps
  • ¼ package Vermicelli Noodles
  • 6 pieces Iceberg Lettuce Leaves
  • ½ cup Yellow Pepper Sliced
  • ½ cup Red Pepper Sliced
  • ½ cup Green Onion Chopped (Green Parts Only)
  • ½ cup Wood Ear Mushrooms, Dried
  • 1 Cooked Chicken Breast, Sliced
Wasabi Sesame Sauce
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Canola Oil
  • ½ tsp Wasabi Paste
  • 2 Tbsp Rice Vinegar
  • 1 Tbsp Soy Sauce, low sodium
  • 1 tsp Pepper
  • 2 tsp MSPrebiotic®

Takes serves 2 servings (3 lettuce wraps per serving).


Wasabi Sesame Sauce
  1. In a small bowl whisk together sesame oil, canola oil, rice vinegar, wasabi paste, salt, pepper, and MSPrebiotic.
Lettuce Wraps
  1. Place wood ear mushrooms in a bowl and cover with hot tap water. Let soak for 30 minutes to soften. Drain the mushrooms, squeeze out the excess water, slice thinly and set aside.
  2. To cook the rice noodles, bring a pot of water to a boil then add the rice noodles. Let cook for approximately 2 minutes until just soft. Or follow the introduction on the package.
  3. When noodles are cooked drain into a colander and place under cold running water until chilled.
  4. Combine the rice noodles, sliced wood ear mushrooms, yellow peppers, red peppers, chicken breast, and wasabi sesame sauce in a large mixing bowl.
  5. Toss well and divide the rice noodle and vegetable mixture between 6 iceberg lettuce leaf cups and garnish with sliced green onion.
    Be sure to only use the bright green tops of the green onions if following a low FODMAP diet.

    Wood ear mushrooms can be found in Asian supermarkets or substituted with any other fresh mushroom.

    Red River College
    Red River College