Chicken Lettuce Wraps Recipe

Teriyaki Chicken Lettuce Wraps

Purchased marinade glazes the chicken and perks up the dressing in this easy wrap sandwich recipe.

30 min.prep time 50 min.total time
4 servings
151 Rating

Ingredients

4 (4-ounce) boneless skinless chicken breast halves
2/3 cup teriyaki marinade, reserve 1 tablespoon
1/2 cup uncooked instant long grain rice
1/2 cup boiling water
1/2 cup chopped cucumber
1/2 cup chopped red bell pepper
2 green onions, sliced
2 tablespoons dry roasted peanuts, chopped
2 tablespoons chopped fresh cilantro
1 tablespoon mayonnaise
12 Bibb lettuce leaves

Directions

Place chicken and teriyaki marinade except 1 tablespoon in large resealable plastic food bag. Tightly seal bag; place into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 30 minutes.

Heat gas grill on medium-high or charcoal grill until coals are ash white. Remove chicken from marinade; discard marinade. Place chicken onto grill. Close lid; grill, turning once, until chicken is no longer pink and juices run clear when pierced with a fork (12 to 16 minutes). Coarsely chop grilled chicken.

Meanwhile, place rice into medium bowl. Add boiling water; stir. Cover tightly with plastic food wrap; let stand 5 minutes or until water is absorbed.

Combine rice, remaining 1 tablespoon teriyaki marinade, chopped chicken and all remaining ingredients except lettuce in medium bowl; mix well.

To serve, spoon about 1/3 cup chicken mixture onto each lettuce leaf; fold or roll up lettuce leaf.

Recipe Tip

Stuff hollowed out tomatoes with the chicken mixture for a tasty lunch salad.

Nutrition Facts (1 serving)

Calories: 80

Fat: 2.5g

Cholesterol: 20mg

Sodium: 300mg

Carbohydrates: 5g

Dietary Fiber: 0g

Protein: 9g

Recipe #13026©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

Kids really loved this!!!

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