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Chicken Lettuce Wraps

Filled with chicken, mushrooms, water chestnuts and carrots, these wraps are both healthy and yummy.

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Source: (Entered by Closed Account)
Serves: 6

1-1/2 pounds boneless, skinless chicken breast cubedes
1 tablespoon plus 1-12 teaspoons peanut oil, devided
3/4 cup chopped fresh mushrooms
1 can (8 oz) water chestnuts, drained and diced
1 tbs fresh gingerroot, minced
2 tbs rice vinegar
2 tbs teriyaki sauce
1 tbs soy sauce
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1-1/2 cup shredded carrots
1/2 cup julienned green onions
12 Bibb lettuce leaves
1/3 cup sliced almonds, toasted

Step by Step Instructions
  1. 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 is no longer pink. Drain and set aside.
  2. 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.
  3. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.


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