Teriyaki Chicken Lettuce Wraps
Serves 6
A delicious healthy way to use the abundance of lettuce in early summer. These wraps are filled with veggies and antioxidants.
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Total Time
30 min
Total Time
30 min
Ingredients
  1. ½ cup low sodium teriyaki sauce
  2. ¼ cup canola oil
  3. 1 tsp. grated ginger
  4. 2 garlic cloves minced
  5. 2T-minced chives
  6. 1T honey
  7. 1T organic peanut butter
  8. ½ cup scallions sliced
  9. 2 Portobello mushrooms
  10. Bag of shredded cabbage and carrots
  11. Sweet chili sauce
  12. Lettuce leaves
  13. ¼ cup chopped peanuts
  14. 2 pounds of thinly sliced chicken cutlets
Instructions
  1. Mix together teriyaki, canola, ginger, garlic, and chives. Dip the mushrooms in to coat with some of the marinade.
  2. Remove ½ and put in a saucepan with honey, peanut butter and 1/4 cup scallions. Boil the sauce till thickened. Use the rest as a marinade for thin chicken cutlets.
  3. Grill the mushrooms and chicken. Cut into bite size pieces. Add a little of the sauce from the pot over the chicken and mushrooms to taste.
  4. Fill the lettuce leaves with the some chicken, mushrooms, top with shredded cabbage and scallions. Top with a small amount of chili sauce and chopped peanuts. Add more of the extra sauce if desired. Makes six servings.
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