Simple chicken lettuce wraps recipe

Simple chicken lettuce wraps recipe

MAKES: 6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
  • 3/4 cup chopped organic mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh gingerroot
  • two tablespoons grain vinegar
  • two tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic clove powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 cups shredded carrots
  • 1/2 cup julienned eco-friendly onions
  • 12 Bibb or Boston lettuce leaves
  • 1/3 cup sliced almonds, toasted

Dietary Details

2 each: 230 calories, 9g fat (2g saturated fats), 63mg cholesterol, 278mg sodium, 12g carb (5g sugars, 3g fiber), 26g protein Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.


  1. Inside a large nonstick skillet coated with cooking spray, prepare chicken in 1 tablespoon oil for several minutes drain. Add some mushrooms, water chestnuts and ginger root prepare 4-6 minutes longer or until chicken is not pink. Drain and hang aside.
  2. In a tiny bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic clove powder, red pepper flakes and remaining oil. Stir within the carrots, onions and chicken mixture.
  3. Spoon onto lettuce leaves sprinkle with almonds. If preferred, fold sides of lettuce over filling and roll-up. Yield: 6 servings.

Initially printed as Chicken Lettuce Wraps see how to avoid & Tasty April/May 2006, p39

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