Ginger Chicken Lettuce Wraps
Submitted by: Nina Woschitz
This recipe is a healthy taste explosion that won first place in Tulkoff’s Biggest Loser Recipe contest!
3 Tbsp Tulkoff Ginger Puree
12 oz Chicken breasts, boneless and skinless
2 Tbsp Vinegar
1/2 cup Scallions, chopped
1 tsp Splenda
3 Tbsp Low-sodium soy sauce
1/2 tsp Crushed red pepper flakes
1/2 cup Sliced water chestnuts
8 Leaves butter lettuce
In a small bowl, whisk soy sauce, vinegar, Splenda, red pepper, and garlic. Set aside.
Heat a nonstick skillet over medium heat, then add chicken breasts and cook 3 minutes on each side or until no longer pink. Remove from skillet and chop into small cubes.
Add ginger and water chestnuts to skillet, cooking for 2 minutes, stirring occasionally.
Add chickens, scallions, and soy sauce mixture to the skillet and cook for an additional 3 minutes, allowing flavors to meld together.
To serve, distribute chicken mixture evenly into lettuce and roll into wraps.