Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. &mdash;Kendra Doss, Smithville, Missouri

Chicken Lettuce Wraps

chicken breasts, cubed

mushrooms

(8 ounces) water chestnuts,

gingerroot

rice vinegar

teriyaki sauce

soy sauce

garlic powder

red pepper flakes

carrots

green onions

Bibb lettuce leaves

almonds,

26g protein.  <b>Diabetic Exchanges</b>: 3 lean meat

In a large nonstick skillet, 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.

We didn't care the sauce. If we made this again, we would def try another sauce.

I made this for dinner last night exactly as the recipe was written.  My husband and I both enjoyed it with a side of roasted sweet potatoes that I coated with ginger, red pepper flakes, and garlic powder.  My husband said I could make that meal any night of the week and it would be fine with him!

It was good, but I don't think I will make it again.

"mmm, that hit the spot!" Are the exact words of my husband. Incredibly refreshing! The only substitute I made was replacing the peanut oil with sesame seed oil. This was just because I couldn't find peanut oil... However, I am going to continue making it with sesame. I also Grilled the chicken in an electric griller and cut the amount of oil for the chicken and vegetables in half. Just to cut back on calories. Loved it!

years ago when i worked for Copperweld Corp. we had a wonderful chinese lady who worked there. one day she made something very similar to these and the were out-of-this world incredible.  she called them chinese tacos.

Too fussy, and the garlic powder is a turnoff.

great flavor!  very easy and quick to make!

This is so very tasty. My husband can't wait for me to make it again.

We enjoyed this recipe a lot. The filling is also very good over chow mein noodles.

This recipe was really good, but I marinated the chicken in some of the teryiaki sauce prior to cooking and then added more at the end as the recipe suggested.  I think that made it even better.

Excellent light meal with delicious Asian flavors.

It was kind of bland and a lot of chopping.

The amount of carrot called for somewhat overwhelms the rest of the salad.  Used sesame oil in the dressing rather than peanut oil, and still found it bland.  Had a little leftover the next day, and it was even blander then.

This was very tasty. My kids loved them too!

I doubled the recipe, except the lettuce. You will have enough lettuce, and the leftovers tasted better the next day!

This was a bit bland, but I added Sweet Thai Chili sauce, and everyone LOVED it!!

My daughter loves lettuce wraps so when she was in town visiting I pulled out 4 recipes I had collected to try.  We had our own little "bake off" and this recipe was our favorite!

We loved these! They taste delicious with the sauces!

I added 1 teaspoon of HOISON Sauce.  I used half as much peanut oil and the rest of the amount in sesame oil.  It was really good!

chicken lettuce wraps

Prep Time: 15 minutes

Cook Time: 10 minutes

Total: 25 minutes

Servings: 6

Author : Taste of Home

Ingredients

Instructions

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