Cherry Chicken Lettuce Wraps

2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
3/4 c chopped fresh mushrooms
1/4 c chopped canned water chestnuts
4 tablespoons rice vinegar
4 tablespoons teriyaki sauce
1 tablespoon honey
2 tablespoon reduced sodium soy sauce
1/2 c cherry flavored craisins
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1 clove garlic, minced
1/3 cup toasted and sliced almonds
12 large leaves of lettuce
Directions

Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger, chicken, mushrooms, and water chestnuts, and saute until cooked through, about 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce, soy sauce, and honey until mixed together. Add chicken mixture, craisins, carrot, green onion, garlic, and almonds; toss together.
To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.



Serves 6
295 calories
10 grams fat
3 grams fiber
23 grams protein

Review:
I have only had lettuce wraps a few times at restaurants but since I got some beautiful and huge romaine lettuce, I wanted to try making some at home. The original recipe, that I found on All Recipes, asked for fresh cherries. I wanted to make them a little easier and since we have so much fruit on hand right now didn't want to buy more. I thought these were good, but a little salty. I think the mixture would also be tasty on top of rice as a stir fry.