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Filled with chicken, mushrooms, water chestnuts and carrots, these wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair.—Kendra Doss of Smithville, Missouri
This recipe is:
Contest Winning
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 wraps equals 230 calories, 9 g fat (2 g saturated fat), 63 mg cholesterol, 278 mg sodium, 12 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
Originally published as Chicken Lettuce Wraps in Light & Tasty April/May 2006, p39
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 01, 2012 by amcpike
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.
Reviewed on Jan. 31, 2012 by jillc
We enjoyed this recipe a lot. The filling is also very good over chow mein noodles.
Reviewed on Jan. 22, 2012 by ElaineH04
This is so very tasty. My husband can't wait for me to make it again.
Reviewed on Jan. 18, 2012 by mamaried5
Tasted great & works with my diet.
Reviewed on Nov. 05, 2011 by trush
great flavor! very easy and quick to make!
Reviewed on Jan. 29, 2011 by homecook123
Too fussy, and the garlic powder is a turnoff.
Reviewed on Jan. 29, 2011 by kstewart
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.
Reviewed on Nov. 29, 2010 by lenavoth
"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!
Reviewed on Aug. 03, 2010 by cookarika
It was good, but I don't think I will make it again.
Reviewed on Apr. 13, 2010 by daisyshae99
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!
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