Print Options
Ingredients
- 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
- 1-1/2 pounds ground chicken
- 3/4 cup chopped fresh mushrooms
- 1 can (8 ounces) water chestnuts, drained and diced
- 1 tablespoon minced fresh gingerroot
- 3 tablespoons reduced-sodium teriyaki sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 1/2 teaspoon garlic powder
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup chopped green onions
- 12 Bibb or Boston lettuce leaves
- Crispy rice noodles, optional
Directions
- 1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Cook and stir for 3 minutes; drain. Add mushrooms, water chestnuts and ginger; cook until chicken is no longer pink, 4-6 minutes longer. Drain and return to pan.
- 2. In a small bowl, combine teriyaki sauce, soy sauce, vinegar, hoisin, garlic powder, red pepper flakes and remaining 1-1/2 teaspoons oil. Add to chicken mixture; heat through. Remove from heat and stir in onions.
- 3. Spoon chicken mixture onto lettuce leaves; top with rice noodles if desired. Fold sides of lettuce over filling and roll up.
Nutrition Facts
2 wraps: 232 calories, 13g fat (3g saturated fat), 75mg cholesterol, 641mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.
© 2024 RDA Enthusiast Brands, LLC
