Raspberry Chicken Lettuce Wraps Recipes

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RASPBERRY CHICKEN LETTUCE WRAPS



Raspberry Chicken Lettuce Wraps image

I saw these on tv a while back and made em for my family when we had a family bbq! They flew off the plate and all of em requested the recipe!

Provided by MeliBug

Categories     Lunch/Snacks

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup raspberry preserves
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
salt & fresh ground pepper
2 tablespoons minced scallions
1 cup fresh raspberry
4 cooked chicken breast halves, cut into 1-inch pieces
4 cups chopped bibb lettuce (or butter lettuce)

Steps:

  • In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper.
  • Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette.
  • Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving.

Nutrition Facts : Calories 141.1, Fat 5.1, SaturatedFat 0.9, Cholesterol 36.5, Sodium 44, Carbohydrate 9.5, Fiber 1.5, Sugar 5.8, Protein 14

CHICKEN LETTUCE WRAPS



Chicken Lettuce Wraps image

Filled with chicken, mushrooms, water chestnuts and carrots, these lettuce wraps are both healthy and yummy. The gingerroot, rice wine vinegar and teriyaki sauce give them delicious Asian flair. -Kendra Doss, Smithville, Missouri

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

1-1/2 pounds boneless skinless chicken breasts, cubed
1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
3/4 cup chopped fresh mushrooms
1 can (8 ounces) water chestnuts, drained and diced
1 tablespoon minced fresh gingerroot
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1-1/2 cups shredded carrots
1/2 cup julienned green onions
12 Bibb or Boston lettuce leaves
1/3 cup sliced almonds, toasted

Steps:

  • In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside., In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture. , Spoon onto lettuce leaves; sprinkle with almonds. If desired, fold sides of lettuce over filling and roll up.

Nutrition Facts : Calories 230 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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