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Chicken And Veggie Lettuce Wraps


  • 1-1/2 pounds free range boneless skinless chicken breasts, cubed

  • 1 tablespoon plus 1-1/2 teaspoons extra virgin olive oil, divided

  • 3/4 cup chopped organic fresh mushrooms

  • 1 tablespoon minced fresh ginger root

  • 2 tablespoons apple cider vinegar

  • 2 1/2 tablespoons reduced-sodium natural teriyaki sauce

  • 1/2 teaspoon organic garlic powder

  • 1/4 teaspoon crushed red pepper flakes

  • 1-1/2 cups shredded organic carrots

  • 1/2 cup julienned green onions

  • 12 Boston lettuce leaves

  • 1/3 cup chic peas

  • 1/3 cup sliced almonds, toasted



In a large nonstick skillet coated with olive oil cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms and ginger; cook 10 minutes longer or until chicken is no longer pink. Drain and set aside. In a small bowl, whisk the vinegar, teriyaki sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions, chic peas, and chicken mixture. Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up. Enjoy!

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