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    • 1 1/2 lbs Chicken breasts, boneless skinless


    • 12 Bibb or boston lettuce, leaves
    • 1 1/2 cups Carrots
    • 1/2 tsp Garlic powder
    • 1 tbsp Gingerroot, fresh
    • 1/2 cup Green onions
    • 3/4 cup Mushrooms, fresh

    Canned Goods

    • 1 can Water chestnuts


    • 1 tbsp Soy sauce, reduced-sodium
    • 2 tbsp Teriyaki sauce, reduced-sodium

    Baking & Spices

    • 1/4 tsp Red pepper flakes

    Oils & Vinegars

    • 1 1/2 tbsp Peanut oil
    • 2 tbsp Rice vinegar

    Nuts & Seeds

    • 1/3 cup Almonds, toasted

    Chicken Lettuce Wraps Recipe

    3y Saved to comfort
    • Hannah Buehler

      Chicken Lettuce Wraps Recipe from Taste of Home-one of my higher-scoring meals, and you feel so good about eating it! It is a little spicy, though--something I didn't expect

    • Rachel Lorenz

      Chicken Lettuce Wraps Recipe- Recipes Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. —Kendra Doss, Smithville, Missouri

    • GetFitHappyHealthy .com

      low carb chicken lettuce wraps - healthy eating, good food, recipe here!

    • Elian Kutch

      Chicken Lettuce Wraps Recipe from Taste of #yummy food #food

    • Thrive Fitness - Jay Nixon Nutrition & Fitness Expert - Life Transformation Specialist

      I wanted to share one of my favorite recipes with everyone. Chicken Lettuce Wraps!!! These are simple to make and they are a great meal or snack idea while on the Body Fat Detox. Sever them with black beans and you have perfect combination of nutrients for a high quality meal. Chicken Lettuce Wraps Makes 4 Servings Ingredients: *4 tablespoons of olive oil *1 cup diced yellow onion *1 tablespoon of minced garlic *1 pound ground chicken or ground turkey *1/2 cup chopped fresh cilantro *1/2 cup chopped scallions *1/2 cup chopped water chestnuts *2 tablespoons fish sauce *2 tablespoons gluten-free soy sauce *1 teaspoon chili flakes *1 teaspoon salt *1 teaspoon freshly ground black pepper *8 large lettuce leaves (you can use iceberg, butter lettuce, romaine) 1.In a large wok or skillet, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until lightly browned, 5 to 7 minutes. Add the chicken and cook, stirring, until the meat is cooked and no pink spots remain, around 10 minutes. 2.Add the cilantro, scallions, water chestnuts, fish sauce, gluten-free soy sauce, and chili flakes and cook, stirring constantly, for 3 minutes. Season with the salt and pepper. 3.Using the lettuce leaves as cups, fill each with a heaping spoonful of the meat mixture. Serve with additional gluten-free soy sauce.

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