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Chicken & Carrot Lettuce Wraps


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


  1. In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.
  2. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink.
  3. Drain and set aside.
  4. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
  5. Stir in the carrots, onions and chicken mixture.
  6. Spoon onto lettuce leaves; sprinkle with almonds.
  7. If desired, fold sides of lettuce over filling and roll up.

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