Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Chicken Lettuce Wraps
Chicken Lettuce Wraps
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.
Recipe By:
Taste of Home Healthy Recipes
Prep
N/A
|
Total
N/A
|
Serves
6
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Chicken
Taste of Home Magazine
Email
Ingredients
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
each
Bibb or Boston lettuce leaves
1/3
cup
sliced almonds, toasted
Instructions
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.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Chicken Piccata
Jesus's 60 Minute Chicken Tamales
Little Cheddar Meat Loaves
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
La Cereza Picante Margarita
Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.
Blue Cheese Burgers
The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.
Mustard-Herb Chicken Breast
This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.