Jen's Chicken Lettuce Wraps

[Mandy]

Chicken Lettuce Wraps

2 tablespoons olive oil
1 tablespoon minced fresh ginger root
1.25 lbs boneless, skinless chicken breasts
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
2 tablespoons soy sauce
Red pepper flakes (optional)
½ tsp garlic powder
1.5 shredded carrots
½ chopped green onion
¾ cup shredded mushrooms
1 can chopped water chestnuts
1/3 cup toasted and sliced almonds
12 lettuce leaves

1. Heat 1 tablespoon of oil in large skillet over medium-high heat. Add ginger, chicken, onions, mushrooms, and water chestnuts. Saute until cooked through, 7 to 10 minutes. Set aside.

2. In large bowl, whisk together remaining 1 tsp oil, vinegar, and teriyaki sauce. Add chicken mixture, carrots, and almonds; toss together.

3. To serve, spoon 1/12 of the mixture onto center of each lettuce leaf. Roll leaf around filling and serve.