Chicken Pinapple Lettuce Wraps
2013 January 5
Lettuce wraps are a good meal to serve dinner guests. They are filled with safe/friendly ingredients presented in a more unique way. They are healthy. They leave room for dessert.
These lettuce wraps, though, might not be that perfect of a good-for-company dish. I threw in a can of pineapple. And some toasted almonds. Scary stuff, people.
True to form, I simply told the Omnivore we were having lettuce wraps and omitted the scary details. After one bite he professed he loved them better than any other recipe we’ve had.
Lettuce Wraps
Ingredients
- 1 chicken breast
- 1 carrot, sliced into matchsticks
- 1 onion, diced
- 1 4-5oz can water chestnuts, chopped
- juice from 1 15 oz can crushed pineapple
- 1/2 cup crushed pineapple
- 1 garlic clove, minced
- 2 tsp minced fresh ginger
- salt and pepper
- 1/3 cup toasted almonds
- 1 head romaine lettuce, washed and trimmed to form lettuce wraps
- chopped cilantro
Instructions
- Heat skillet coated with cooking spray over medium heat. Add chicken breast and cook, 3-4 minutes per side, or until lightly browned. Remove from skillet and set aside. When cool, chop into pieces. Chicken will be uncooked in the middle.
- Add diced carrot and onion to skillet and cook, stirring occasionally, until vegetables soften and brown slightly, about 7 minutes.
- Add minced garlic, water chestnuts, and ginger. Add chopped chicken to skillet. Cook a few minutes longer until pink no longer is seen on chicken.
- Add teriyaki sauce and stir to coat.
- Add pineapple juice and crushed pineapple and bring chicken mixture to a light simmer. Cook about 10 minutes or until most of the juice is evaporated. Season with salt and pepper.
- Fold in toasted almonds. Serve with lettuce leaves for wraps. Use chopped cilantro as a garnish, if desired.
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Suzanne | kokocooks
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katie @ So Tasty, So Yummy
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Jey
