Chicken Lettuce Wraps

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, cubed
• 1 tablespoon peanut oil
• 1 1/2 teaspoons peanut oil
• 3/4 cup chopped fresh mushrooms
• 1 (8 ounce) can water chestnuts, drained and diced
• 1 tablespoon minced fresh gingerroot
• 2 tablespoons rice vinegar
• 2 tablespoons low-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 onion
• 12 bibb lettuce, leaves
• 1/3 cup sliced almonds, toasted

Recipe

• 1 in a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain.
• 2 add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink.
• 3 drain and set aside.
• 4 in a bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil.
• 5 stir in the carrots, onions and chicken mixture.
• 6 spoon onto lettuce leaves; sprinkle with almonds.
• 7 if desired, fold sides of lettuce over filling and roll up.