Chicken & Carrot Lettuce Wraps
Ingredients:
1 1/2 pounds boneless skinless chicken breast, 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 carrots, shredded
1/2 cup green onions, julienned
12 lettuce leaves
1/3 sliced almonds, toasted
Directions:
- 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.
- 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.
