Chicken Lettuce Wraps
By Merjimjan
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Ingredients
- 1-1/2 lbs. boneless chicken breasts cubed
- 1 Tbsp. plus 1-1/2 tsp. canola oil divided
- 3/4 cup chopped mushrooms
- 1 can 8 oz. water chestnuts drained and diced
- 1 Tbsp minced fresh ginger root
- 2 Tbsp rice vinegar
- 2 Tbsp low sodium teriyaki sauce
- 1 Tbsp low sodium soy sauce
- 1/2 tsp. garlic powder
- 1/4 tsp. crushed red pepper flakes
- 1-1/2 cups shredded carrots
- 1/2 cup julienned green onions
- 12 Bibb or Boston lettuce leaves
- 1/3 cup Chow Mein Noodles
Details
Level of difficulty Average
Preparation
Step 1
In a large skillet, cook chicken in 1 Tbsp oil for 3 minutes then drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer 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 and remaining oil. Stir in the carrots, onions and chicken mixture. Spoon onto lettuce leaves; sprinkle with the noodles. If desired, fold sides of lettuce over filling and roll up.
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