Chicken Lettuce Wraps

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.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6

Ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts, cubed
• 1  tablespoon  peanut oil
• 1 1⁄2 teaspoons  peanut oil
• 3⁄4 cup  chopped fresh mushrooms
• 1 (8 ounce) can water chestnuts, drained and diced
• 1  tablespoon  minced  fresh gingerroot
• 2  tablespoons rice vinegar
• 2  tablespoons  low-sodium teriyaki sauce
• 1  tablespoon reduced sodium soy sauce
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon crushed red pepper flakes
• 1 1⁄2 cups  shredded carrots
• 1⁄2 cup  julienned green onion
• 12  bibb lettuce, leaves
• 1⁄3 cup  sliced almonds, toasted

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.