Total Time
35mins
Prep 20 mins
Cook 15 mins

Nice in hot weather

Ingredients Nutrition

Directions

  1. Whisk water and cornstarch in a large bowl until smooth.
  2. Stir in teriyaki sauce.
  3. Add finely sliced chicken breast and chopped water-chestnuts.
  4. Stir to coat and marinade for 30 minutes.
  5. Cook until brown in wok or skillet with oil in small batches, constantly moving.
  6. Lay out the lettuce leaves, divide meat evenly on leaves and top with shredded carrots.
  7. Wrap like a cone.
Most Helpful

5 5

We enjoyed these, they were easy and quick..perfect for a week night meal! One suggestion...don't pre wrap these! The lettuce got wilted quick, but they were great wrapped at the table while eating!