Friday, February 3, 2012

Lighter Lettuce Chicken Wraps

Lighter Lettuce Chicken Wraps

  • coking spray
  • 2 boneless skinless chicken breast
  • 1 cup water chestnut
  • 23; cup mushroom
  • 3-4 chopped green onions
  • 1 teaspoon minced garlic
  • 2 carrots chopped
  • 4 -5 whole leaves iceberg lettuce or Bibb Lettuce

Special Sauce

  • ¼ cup Splenda
  • ½ cup water
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 18; teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 -2 teaspoon garlic and red chile paste

Stir Fry Sauce

  • 2 tablespoons reduced sodium soy sauce
  • 2 tablespoons Splenda brown sugar
  • ½ teaspoon rice wine vinegar


  1. Make the special sauce by dissolving the sugar in water in a small bowl.
  2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
  3. Mix well and refrigerate this sauce until you're ready to serve.
  4. Combine the hot water with the hot mustard and set this aside as well.
  5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
  6. Heat a well sprayed skillet to medium high heat
  7. Saute chicken breasts for 6 to 8 minutes per side or done.
  8. Remove chicken from the pan and cool
  9. As chicken cools mince water chestnuts, carrots and mushrooms to about the size of small peas.
  10. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
  11. When chicken is cool, mince it as the mushrooms and water chestnuts are.
  12. Re-spray the skillet well and heat to medium high heat
  13. Add chicken, garlic, onions, water chestnuts, carrots and mushrooms to the pan.
  14. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
  15. Top with "Special Sauce".

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