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Chicken Lettuce Wraps

 Chicken Lettuce Wraps
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
  • Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold

2 of 2

Chicken Lettuce Wraps (continued)

Directions (continued)

  • sides of lettuce over filling and roll up. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.