Chicken Lettuce Wraps

Ingredients


1-1/2 pounds boneless skinless chicken breasts, cubed

1 tablespoon plus 1-1/2 teaspoons peanut oil, divided

3/4 cup chopped fresh mushrooms

1 can (8 ounces) water chestnuts, drained and diced

1 tablespoon minced fresh gingerroot

2 tablespoons rice vinegar

2 tablespoons reduced-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 onions

12 Bibb or Boston lettuce leaves

1/3 cup sliced almonds, toasted







Instructions

In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken juices run clear. 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, onions and chicken mixture.



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