TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 12 servings


  • 1 cup whole-berry cranberry sauce
  • 1/2 cup cranberry juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons chili garlic sauce
  • 2 garlic cloves, minced
  • 2 tablespoons lime juice
  • 1 tablespoon grated lime peel
  • 1-1/2 cups shredded cooked chicken breast
  • 1 cup dried cranberries
  • 1/2 cup shredded carrot
  • 1/3 cup thinly sliced green onions
  • 1/4 cup minced fresh mint
  • 1/4 cup minced fresh basil
  • 12 Bibb or Boston lettuce leaves
  • 1/2 cup chopped salted peanuts

Nutritional Facts

1 each: 148 calories, 4g fat (1g saturated fat), 13mg cholesterol, 273mg sodium, 23g carbohydrate (16g sugars, 2g fiber), 7g protein.


  1. In a small saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in lime juice and peel; set aside.
  2. In a small bowl, combine the chicken, dried cranberries, carrot, green onions, mint and basil. Place about 3 tablespoons chicken mixture on each lettuce leaf. Top with 1 tablespoon cranberry sauce mixture and 2 teaspoons peanuts. Fold lettuce over filling. Serve with remaining sauce. Yield: 1 dozen.
Originally published as Triple-Cranberry Chicken Lettuce Wraps in Taste of Home's Contest Winning Recipes Annual 2015

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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