Chicken Lettuce Rolls


Chicken Lettuce Rolls

Servings 4


  • 2 Boneless, skinless, chicken breast halves chopped in cubes
  • 2 Tbsp. Olive oil
  • Fresh ginger to taste
  • 1 Tbsp. Vinegar I usually use white balsamic
  • 1 tsp. Honey Raw is best
  • 1 Tbsp. Teriyaki sauce I like less. Just a personal preference
  • 5 Cherry tomatoes
  • 2 Carrots
  • 2 Green onions (scallions)
  • Bunch Almonds
  • Lettuce leaves


  1. Heat 1 Tbsp. oil in a large skillet over medium-high heat

  2. Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes. Set aside.

  3. Whisk vinegar, teriyaki sauce, remaining 1 Tbsp. oil, and honey together in a bowl.

  4. Add chicken mixture, cherry tomatoes, carrots, green onion, and almonds; toss to combine.

  5. Spoon 1/12 of the chicken/cherry tomato mixture onto the cneter of each lettuce leaf, roll leaf around filling and serve.

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