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Cherry-Chicken Lettuce Wraps

Name: Cherry-Chicken Lettuce Wraps
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes; 1 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 teaspoons olive oil; 1-1/2 cups shredded carrots; 1-1/4 cups coarsely chopped pitted fresh sweet cherries; 4 green onions, chopped; 1/3 cup coarsely chopped almonds; 2 tablespoons rice vinegar; 2 tablespoons reduced-sodium teriyaki sauce; 1 tablespoon honey; 8 Bibb or Boston lettuce leaves

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

I came up with this amazing recipe when I had a load of cherries on hand. My family polished them off fast, and asked for more. Luckily I had enough fruit to make them again the next day! —Melissa Barlow, Fruit Heights, Utah

Cherry-Chicken Lettuce Wraps Recipe photo by Taste of Home

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Ingredients

3/4 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1-1/2 cups shredded carrots
1-1/4 cups coarsely chopped pitted fresh sweet cherries
4 green onions, chopped
1/3 cup coarsely chopped almonds
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon honey
8 Bibb or Boston lettuce leaves

Directions

Sprinkle chicken with ginger, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir 3-5 minutes or until no longer pink.
Remove from heat. Stir in carrots, cherries, green onions and almonds. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture. Divide among lettuce leaves; fold lettuce over filling.

Nutrition Facts

2 filled lettuce wraps: 257 calories, 10g fat (1g saturated fat), 47mg cholesterol, 381mg sodium, 22g carbohydrate (15g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fruit, 1/2 fat.

Cherry-Chicken Lettuce Wraps

Total Time

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