Lettuce Wraps

Authorlisa

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 3 tbs olive oil
 2 boneless skinless chicken breasts
 1 cup water chestnut
 2/3 cup mushroom
 2 tbs chopped onions
 1 tsp minced garlic
 4-5 leaves iceberg lettuce
Special Sauce
 ¼ cup sugar
 ½ cup water
 2 tbs soy sauce (soy alternate)
 2 tbs rice wine vinegar
 2 tbs ketchup
 1 tbs lemon juice
 1/8 tsp sesame oil
 1 tbs hot mustard
 2 tsp water
 1-2 tsp garlic and red chili paste

1

Make the special sauce by dissolving the sugar in water in a small bowl.

2

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3

Mix well and refrigerate this sauce until you’re ready to serve.

4

Combine the hot water with the hot mustard and set this aside as well.

5

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over wraps.

6

Bring oil to high heat in a large frying pan.

7

Sauté chicken breasts for 4-5 minutes on each side or until done.

8

Remove chicken from the pan and cool.

9

Keep oil in the pan, keep hot.

10

Ass chicken cools mince water chestnuts and mushrooms to about the size of a small pea.

11

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12

When chicken is cool, mince it as the mushrooms and water chestnuts are.

13

With the pan still on high heat, add another tbs of vegetable oil.

14

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15

Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce “cups”.

16

Top with “special sauce”.

Category

Ingredients

 3 tbs olive oil
 2 boneless skinless chicken breasts
 1 cup water chestnut
 2/3 cup mushroom
 2 tbs chopped onions
 1 tsp minced garlic
 4-5 leaves iceberg lettuce
Special Sauce
 ¼ cup sugar
 ½ cup water
 2 tbs soy sauce (soy alternate)
 2 tbs rice wine vinegar
 2 tbs ketchup
 1 tbs lemon juice
 1/8 tsp sesame oil
 1 tbs hot mustard
 2 tsp water
 1-2 tsp garlic and red chili paste

Directions

1

Make the special sauce by dissolving the sugar in water in a small bowl.

2

Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.

3

Mix well and refrigerate this sauce until you’re ready to serve.

4

Combine the hot water with the hot mustard and set this aside as well.

5

Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over wraps.

6

Bring oil to high heat in a large frying pan.

7

Sauté chicken breasts for 4-5 minutes on each side or until done.

8

Remove chicken from the pan and cool.

9

Keep oil in the pan, keep hot.

10

Ass chicken cools mince water chestnuts and mushrooms to about the size of a small pea.

11

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

12

When chicken is cool, mince it as the mushrooms and water chestnuts are.

13

With the pan still on high heat, add another tbs of vegetable oil.

14

Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

15

Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce “cups”.

16

Top with “special sauce”.

Lettuce Wraps

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