Chicken Lettuce Wraps Recipe
Chicken Lettuce Wraps Recipe photo by Taste of Home

Chicken Lettuce Wraps Recipe

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Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. —Kendra Doss, Smithville, Missouri
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
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 fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh gingerroot
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon 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 sliced almonds, toasted

Nutritional Facts

2 each: 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


  1. In a large nonstick skillet coated with cooking spray, 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.
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 Mar. 30, 2016

"My family loved it. Healthy too! Definitely will make again. I chopped the chicken & mushrooms up in a food processor to make it like I have had at restaurants."

Reviewed Jan. 9, 2016

"I searched Taste Of Home for something light and easy. The store didn't have any ginger root so I left that out. It was a fresh easy supper. I loved the water chestnuts in it."

Reviewed Nov. 4, 2015

"This is a keeper! These were Delicious and easy! I also used a sweet chili dipping sauce."

Reviewed Jun. 1, 2015

"Easy to make & Great taste"

Reviewed Feb. 18, 2015

"We didn't care the sauce. If we made this again, we would def try another sauce."

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