Thursday, February 21, 2008

Chicken Lettuce Wraps

I was super happy about the way this tasted. I love lettuce wraps! The recipe makes 2-3 servings which wasnt enough for me so I doubled what I wanted and then added red peppers and water chestnuts. The stir fry sauce was right on the mark, and the Kraft dressing tasted great with it. And it was easy......

2 T Olive Oil
2 boneless skinless chicken breasts
1/2 C chopped almonds
2/3 C mushrooms
3 T chopped onion
2 t minced garlic
5-6 leaves of Romaine or butter lettuce
1/2 carrot
1/2 cucumber
Stir Fry Sauce*
Kraft Asian Toasted Sesame Dressing

Mince mushrooms and onions about the size of peas.Saute chicken breasts in Olive Oil for 4-5 minutes per side (or until done).Remove chicken from pan and when cool chop it the same size as mushrooms.Add mushrooms, garlic, onions, and almonds to the pan and saute.Add the chicken back in.Add the stir fry sauce and saute for a couple of minutes.
Wash the lettuce.Shred the carrot and cucumber.
To serve, place a tablespoon of the chicken mixture on a piece of lettuce then top with the shredded carrot and cucumber. Dribble some Kraft Asian dressing on it. Wrap and devour.

*Stir Fry Sauce:In a small bowl mix 2 T Soy Sauce with 2 T brown Sugar and 1/2 t rice vinegar.

1 comment:

Krystal Trapnell said...

Wow! We tried this the other night and it was a big hit with four of the five Trapnell's (the only non-fan was the babe). Thanks for this!