Lettuce Wraps...amaZING!

K...Here are THE most delicious lettuce wraps, ever. Easy to make, too!

Lettuce Wraps by Jalaine

2 tsp olive oil
2- 4oz skinless, boneless chicken breast halves, cut into thin strips
2 tbsp grated peeled fresh ginger
2 tbsp teriyaki sauce
2 tbsp rice vinegar
1 tbsp honey
½ to 1 tsp crushed red pepper
½ tsp cornstarch
1 ½ cups grated carrots
1 cup fresh bean sprouts
1 cup snow peas, trimmed and cut lengthwise into thin strips
½ cup sliced green onions
1/4 cup sliced almonds, toasted
1 cup mushrooms
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 (Best if marinate chicken in ginger, teriyaki sauce, vinegar and honey). Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl, stir with whisk. Add teriyaki mixture to chicken mixture in wok, stir in carrot, bean sprouts, snow peas and onions (as well as any other vegetable desired). 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 (130 calories per serving)

**I like to use pepper infused oil instead of the crushed red pepper (if using the pepper infused oil don’t use the olive oil as well). Also I like to saute the chicken with the ginger, teriyaki, vinegar, honey and pepper mix overnight and then cook it up separately. Set aside and then cook the vegetables and then add together. Best if you use a wok.