Chicken Lettuce Wraps, Recipe of the Month, September 2018

It is easy to make a big batch of these wraps when preparing meals for the week.  You have a quick lunch or dinner and it packs well for work or school. - Emily Trierweiler (Lance Drive)


  • 1 - 2 pounds boneless skinless chicken breasts, diced
  • 2 tablespoons olive oil
  • 1 cup chopped fresh mushrooms
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh ginger
  • 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
  • 2 cups shredded carrots
  • 1/2 cup green onions, diced
  • 12 large lettuce leaves
  • 1/3 cup peanuts, toasted

In a large nonstick skillet, cook chicken in the oil for about 3 minutes. Add the mushrooms, water chestnuts, and ginger.  Cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.

In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, and red pepper flakes. Stir in the carrots, onions, and chicken mixture.

Spoon onto lettuce leaves; sprinkle with peanuts. Fold sides of lettuce over filling and roll up.  Enjoy!

This is the sixth in a series called Timbercrest Healthy Recipe of the Month, part of our effort to become a Healthier Tennessee Neighborhood. To submit a recipe suggestion, Contact Us.  Check out the entire collection of Recipes of the Month.