Chicken Lettuce Wraps

chicken wraps in lettuce cups
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
  • PrepN/A |
  • TotalN/A |
  • Serves 6


    • 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


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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