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Chicken Lettuce Wraps
Filled with chicken, mushrooms, water chestnuts and
carrots, these Chicken Lettuce Wraps from Kendra Doss of Smithville,
Missouri are both healthy and yummy. The gingerroot, rice wine vinegar
and teriyaki sauce give them delicious Asian flair. This recipe was
provided by Taste of Home Healthy
Recipes |
chicken lettuce wraps
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Servings: 6 |
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I N G R E D I E N T S |
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1-1/2 pounds boneless skinless chicken breasts,
cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted |
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I N S T R U C T I O N S |
In a large nonstick skillet coated with cooking spray, cook chicken in 1
tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts
and ginger; cook 4-6 minutes longer or until chicken juices run clear.
Drain and set aside.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic
powder, red pepper flakes and remaining oil. Stir in the carrots, onions
and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides
of lettuce over filling and roll up. |
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Gourmetsleuth - Compliments of Taste of Home, recipe for Chicken Lettuce Wraps. Filled with chicken, mushrooms, water chestnuts and carrots, these Chicken Lettuce Wraps from Kendra Doss of Smithville, Missouri are both healthy and yummy.
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