Chicken Lettuce Wraps Recipe

4.5 35 42
Chicken Lettuce Wraps Recipe
Chicken Lettuce Wraps Recipe photo by Taste of Home
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Chicken Lettuce Wraps Recipe

Read Reviews
4.5 35 42
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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 sides of lettuce over filling and roll up. Yield: 6 servings.
Originally published as Chicken Lettuce Wraps in Light & Tasty April/May 2006, p39

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.

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  • 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
  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

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Reviews forChicken Lettuce Wraps

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lrt6131 User ID: 3232432 246326
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."

MY REVIEW
Queenlalisa User ID: 15400 241372
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."

MY REVIEW
jpaul58 User ID: 8603593 236354
Reviewed Nov. 4, 2015

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

MY REVIEW
Barbara User ID: 9297810 227265
Reviewed Jun. 1, 2015

"easy to make & Great taste"

MY REVIEW
sueEMM User ID: 5904237 220791
Reviewed Feb. 18, 2015

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

MY REVIEW
murrworm88 User ID: 1697209 82072
Reviewed Oct. 23, 2014

"Delicious!"

MY REVIEW
Greendale_Doll User ID: 6752329 161290
Reviewed May. 24, 2014

"easy to make and great taste, we'll definitely be having again."

MY REVIEW
btwinters User ID: 1583407 161279
Reviewed Feb. 27, 2014

"Awesome recipe...simple to make. Better than resturant!"

MY REVIEW
Orbs User ID: 7287623 62463
Reviewed Feb. 10, 2014

"I made these chicken lettuce wraps for Superbowl Sunday. I used walnut oil instead of peanut oil, chipotle BBQ sauce in place of soy sauce, substituted marcona almonds for sliced almonds and used Gardein (Safeway) veggie chicken instead of boneless chicken breasts. I added sections from 1 grapefruit (from our backyard). These were delicious."

MY REVIEW
peacharmadillo User ID: 3329993 207678
Reviewed Jan. 29, 2014

"We really liked the flavors. We used roasted peanuts in place of the almonds and wished we had green onions. We also used romaine because it is what we had on hand. Some fried rice on the side would have been great and will be prepared for the next time this dish shows up. Oh yeah, we also didn't add any oil."

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