Chicken Lettuce Wraps

Chicken Lettuce Wrap

A few substitutes—grapeseed oil instead of peanut oil—because I couldn’t find peanut oil. I used butter lettuce, couldn’t find Boston lettuce either. I didn’t use any teriyaki sauce. However, the dish was really good.

Chicken Lettuce Wraps
Prep time: 
Total time: 
Serves: 6
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
  • ¾ cup chopped fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh ginger root
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon reduced-sodium soy sauce
  • ½ teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes
  • 1-1/2 cups shredded carrots
  • ½ cup julienned green onions
  • 12 Bibb or Boston lettuce leaves
  • ⅓ cup sliced almonds, toasted
  1. 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.
  2. 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.
  3. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.


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