Filled with chicken, mushrooms, carrots, sweet sauce, and toasted almonds, these Chicken Lettuce Wraps are both healthy and to die for! They are filling, healthy and delicous!














1 pound chicken breast meat, cut in small cubes
3 cups large portabello mushrooms, cut in cubes
2 tablespoons vegetable oil, 2 turns of the pan
4 cloves garlic, minced
1 large red bell pepper, seeded and minced
1/3 cup packaged shredded cabbage and carrot mix (can use carrot only)
3 scallions, chopped on an angle
1/2 cup thick miso teriyaki sauce or hoisin sauce, Recommend: (Teriyaki Baste & Glaze )
1/2 head iceberg lettuce, cut into half again
1/3 cup slivered almonds, toasted

Special Equipment: Covered Stir-Fry Pan

Heat a large skillet to medium heat. Add vegetable oil, then add the mushrooms and peppers and cook until tender. Add the chicken and cook until mostly done (about 4-5 minutes), stirring constantly. Add the garlic, cabbage and carrot mix and scallions and stir-fry another 2 minutes. When the chicken is cooked through and the veggies are tender, remove them from the pan and drain the liquid. Add hoisin or miso teriyaki sauce to glaze the mixture, toss 1 minute, then transfer the mixture to a bowl. Place spoonfuls of chicken into a piece of lettuce, add toasted almonds to the top, and fold lettuce over to eat, like small tacos.

Serves 4

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Filed under: Chicken • Entree • Low Carb Recipes • Quick Recipes

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