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Chicken Lettuce Wrap with Asian Prune Dipping Sauce


  • 1 tablespoon sesame oil
  • 450g boneless, skinless chicken breasts, cut into very small pieces
  • 1 tablespoon grated fresh ginger
  • 2 cups (480ml) Sunsweet® Prune Juice
  • 1/4 cup (4 tablespoons) honey
  • 2 tablespoons each: soy sauce and rice vinegar
  • 16 small butter lettuce leaves (or other desired lettuce)
  • Chopped peanuts, cilantro leaves and sliced green onion tops


  1. Heat sesame oil in a medium skillet.
  2. Add chicken and cook, stirring frequently for 5 minutes, or until browned and cooked through.
  3. Add ginger and cook for 1 minute more; set aside.
  4. Combine prune juice, honey, soy sauce and rice vinegar in a medium saucepan; cook over medium-high heat for 20 minutes or until glaze is thickened (mixture will thicken as it cools).
  5. Stir about half the glaze into the chicken to coat well; cook for additional 5 minutes.
  6. Serve chicken in lettuce leaves and sprinkle with peanuts, cilantro and green onions, as desired.
  7. Serve remaining sauce on the side.

Prep Time: 40 minutes ~ Makes 16 wraps.