Lettuce Wraps

Yield: 4 servings (3 wraps per serving)
Source: Cooking Light Annual Recipes 2003
Comments from a PA Kitchen: Loved the crunch. Sweet and spicy at the same time. Hearty portion of a light entree.


2 tsp. olive oil
2 (4 oz) boneless skinless chicken breast halves, cut into very thin strips
2 T. grated peeled fresh ginger
2 T. teriyaki sauce
2 T. rice vinegar
1 T. honey
1/2 to 1 tsp. crushed red pepper
1/2 tsp. cornstarch
1 1/2 c. grated carrot
1 c. fresh bean sprouts
1 c. snow peas, trimmed and cut lengthwise into thin strips
1/2 c. sliced green onions
1/4 c. sliced almonds, toasted
12 bibb lettuce leaves


  1. Heat oil in a wok or large nonstick skillet over medium high heat. Add chicken and ginger; sauté 5 minutes or until chicken is done.
  2. Combine teriyaki sauce, rice vinegar, honey, red pepper, and cornstarch in a small bowl; stir with a whisk.
  3. Add teriyaki mixture to chicken mixture in wok; stir in carrot, bean sprouts, snow peas, and onions. Cook 3 minutes or until sauce thickens slightly, stirring often. Stir in almonds.
  4. Spoon 1/4 c. chicken mixture onto each lettuce leaf. Roll up.


Healthy Units: 4 per serving
Calories=189; Fat=6.2g; Protein=17g; Carb=17.3g; Fiber=3.8g; Chol=33g; iron=1.8mg; Sodium=403mg; Calcium=53mg

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