Teriyaki Lettuce Wrap Recipe
Teriyaki Lettuce Wraps from Gourmet Nutrition
This healthy version of a spring roll is the perfect compliment to any Asian dish. It can also serve as a stand-alone meal, which is convenient because it's hard to stop eating these little things!
- 1 lb raw chicken breast, minced
- Iceberg lettuce, 9 large leaves
- 1 cup water chestnuts (from can, drained), slivered
- 1 cup bean sprouts
- 3 cloves garlic, minced
- 1 tbsp peanut oil
- 2 tbsp white cooking wine
- 2 tbsp teriyaki sauce (soy sauce can be substituted)
- salt, to taste
Marinate the minced chicken breast for 5-10 minutes (while preparing other ingredients) in the cooking wine, garlic, and teriyaki sauce. Heat the peanut oil over medium-high heat, and then add the diced chicken in its marinade. Stir-fry for about 10 minutes, until chicken is cooked, adding the water chestnuts about half-way through.
Place the stir-fried mixture on a large plate by itself, and serve the lettuce and bean sprouts separately. Make the wraps as you eat them by adding the stir-fried mixture and then the bean sprouts to the middle of a lettuce leaf, and then folding over into a spring roll shape.
Prep time: 25 mins
Difficulty level: medium
Servings: 3 (3 lettuce wraps per serving)