Chinese Chicken Lettuce Wraps
Filled with chicken, mushrooms, water chestnuts, and carrots, these lettuce wraps are both healthy and delicious. The ginger root, rice wine vinegar, and teriyaki sauce give them a flavorful Asian flair.
Ingredients
1 ½ pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1 ½ 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 ½ cups shredded carrots
½ cup julienned green onions
12 Bibb or Boston lettuce leaves
⅓ cup sliced almonds, toasted
Instructions
In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add 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 vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes, and remaining oil. Stir in carrots, onions, and chicken mixture.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.
Nutrition Facts (per 2 wraps)
230 calories, 9g fat (2g saturated fat), 63mg cholesterol, 278mg sodium, 12g carbohydrate (5g sugars, 3g fiber), 26g protein.
Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Chinese Chicken Lettuce Wraps in Light & Tasty, April/May 2006.
