Lettuce Wraps
Healthy, easy to make and fun to eat
Ingredients:
-1 ½ pounds boneless skinless chicken breast, cubed (or tofu if you are vegetarian)
-1 Tbsp plus 1 ½ tsp peanut oil, divided
-¾ cups chopped fresh mushrooms
-1 can (8 oz) water chestnuts, drained and diced
-1 Tbsp minced fresh gingeroot
-2 Tbsp rice vinegar
-2 Tbsp reduced-sodium teriyaki sauce
-1 Tbsp reduced-sodium soy sauce
-½ tsp garlic powder
-¼ teaspoon crushed red pepper flakes
-1 ½ cup shredded carrots
-½ cup julienned green onions
-12 Bibb or Boston lettuce leaves
-1/3 cup crushed peanuts
Instructions:
In a large nonstick skillet, cook chicken (or tofu) in 1 Tbsp 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, onion and chicken mixture
Spoon onto lettuce leaves; sprinkle with peanuts. If desired, fold sides of lettuce over filling and roll up
Yield: 6 servings