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.
6 Servings Prep/Total Time: 25 min.
Nutrition 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.
- 4
Ingredients
- 1 pounds boneless skinless chicken breasts, cubed
- 2 tablespoons peanut oil for frying
- 3/4 cup chopped fresh mushrooms or 1 small can mushrooms, chopped
- 1 can (8 ounces) water chestnuts, drained and diced
- 1 tablespoon minced fresh gingerroot or more
- 2-3 cups shredded coleslaw mix
- 1/2 cup julienned green onions
- 4 tablespoons rice vinegar
- 3 tablespoons reduced-sodium teriyaki sauce
- 3 tablespoon reduced-sodium soy sauce
- 1 teaspoon garlic powder
- 1/4-1/2 teaspoon crushed red pepper flakes
- 2 tsp peanut oil, 1 tsp sesame oil for sauce
- cornstarch
- 12 Bibb or Boston lettuce leaves
- 1/3 cup sliced almonds, toasted
Preparation
Step 1
In a large nonstick skillet coated with cooking spray, cook chicken in peanut oil for 3 minutes. Add the mushrooms, water chestnuts, scallions, slaw mix and ginger; cook 4-6 minutes longer or until chicken is no longer pink.
In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oils. Whisk in tablespoon or so of cornstarch. Add to pan and stir till bubbling and thickened.
Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Yield: 6 servings.