Chicken Lettuce Wraps

CHICKEN LETTUCE WRAPS

CHICKEN 

• 1 pound boneless skinless chicken breasts
• 1 cup teriyaki sauce (Kikkoman purple label)
• 1/4 cup water 
• 1 can water chestnuts, sliced

TOPPINGS 

• 1 head of living or butter lettuce 
• 1 bag bean sprouts 
• 1 bag broccoli slaw mix 
• 1/8 cup toasted almonds, sliced 
• 2 tablespoons sesame seeds 
• Thai peanut sauce (optional) 
• teriyaki or soy sauce (optional) 
• Chives (optional)  

COOKING CHICKEN

1. Place chicken, fresh or frozen, in a 

Crock-Pot/slow cooker. Add teriyaki sauce & water, 

cook for 3 hours on HIGH or 6 hours on LOW. 

LOW is alway more tender.

2. When chicken is done, or when there is 30 minutes or less remaining, remove chicken & place on a plate, leave liquids in the Crock-Pot. Use two forks to shred the chicken into small pieces then place chicken back in the Crock-Pot. 

Dice water chestnuts & add them to chicken in the Crock-Pot. 

 3. Let chicken finish cooking or if cook time was done allow chicken mixture to sit on warm or LOW for 15-20 minutes. 

 4. When chicken mixture is done cooking, strain out the liquids. 

5. Plate shredded chicken & top with chives and sesame seeds. 

MAKING THE WRAPS 

6. While chicken is cooking, separate lettuce into pieces, wash, & pat dry. Place toppings, broccoli slaw, bean sprouts, almonds, sesame seeds, & sauces in serving dishes. 

PLATE FINISHED PRODUCT 

7. Place one leaf of lettuce on a place, add chicken, broccoli slaw, bean sprouts, almonds, sesame seeds, & top with sauce.

STORY BEHIND THE DISH

I have always loved chicken lettuce wraps & I have tried many variations in the past. These are good, easy to make, healthy,

 & are great for entertaining. 

MODIFICATIONS 

There are many things that will pair well with these wraps. Mushrooms, peppers, onions, etc. I believe less is more but since it is such a light dish I usually serve brown rice & veggie noodles on the side.