Total Time
30mins
Prep 15 mins
Cook 15 mins

This recipe came from from Light & Tasty April/May 2006. I like it because it is so simple to make with great flavor. I omitted the carrots though since I am on the South beach diet phase 1.I also used iceburg lettuce because that is what I had on hand. I could eat this every day, diet or no diet. Very satisfying.

Ingredients Nutrition

Directions

  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.