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Ingredients: 2 teaspoons olive oil 2, 4-ounce skinless, boneless chicken breast halves, cut into thin strips 2 tablespoons grated peeled fresh ginger 2 tablespoons teriyaki sauce 2 tablespoons rice vinegar 1 tablespoon honey 1/2 to 1-teaspoon crushed red pepper 1/2 teaspoon cornstarch 1-1/2 cups grated carrot 1 cup fresh bean sprouts 1 cup snow peas, trimmed and cut lengthwise into thin strips 1/2 cup sliced green onions 1/4 cup sliced almonds, toasted 12 Bibb lettuce leaves Directions: Heat oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and ginger; saute five minutes or until chicken is done. Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl; stir with a whisk. Add teriyaki mixture to chicken mixture in wok, stir in carrot, bean sprouts, snow peas and onions. Cook three minutes or until sauce thickens slightly, stirring often. Stir in almonds. Spoon 1/4-cup chicken mixture onto each lettuce leaf; roll up. Recipe makes four servings; three wraps each. Nutrition information per serving: Calories: 189 Fat: 6.2g Protein: 17g Carbohydrates: 17.3g Fiber: 3.8g Cholesterol: 33mg Sodium: 403mg |