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Lettuce Wraps

Healthy, easy to make and fun to eat


-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


  1. 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

  2. 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

  3. Spoon onto lettuce leaves; sprinkle with peanuts. If desired, fold sides of lettuce over filling and roll up

Yield: 6 servings

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