Cherry Chicken Lettuce Wraps

    Cherry Chicken Lettuce Wraps

    (264)
    29saves
    25min


    261 people made this

    About this recipe: Crisp lettuce leaves make a crunchy and refreshing wrapper for the fruity chicken mixture.

    Ingredients
    Serves: 6 

    • 2 tablespoons vegetable oil
    • 1 tablespoon minced fresh ginger root
    • 600g (1lb 6oz) chicken breast chunks
    • 2 tablespoons rice vinegar
    • 2 tablespoons teriyaki sauce
    • 1 tablespoon honey
    • 450g (1lb) fresh cherries, pitted and halved
    • 175g (6oz) grated carrots
    • 3 spring onions, thinly sliced
    • 5 tablespoons flaked almonds
    • 12 lettuce leaves

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Heat 1 tablespoon oil in a large frying pan over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
    2. In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, spring onion and almonds; toss together.
    3. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the centre of each lettuce leaf; roll up leaf around filling and serve.
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    Reviews & ratings
    Average global rating:
    (264)

    Reviews in English (264)

    by
    211

    We frequently go to PF Chang's just for the chicken lettuce wraps so I was gratified to hear my family say that this recipe (with these modifications) tastes BETTER than PF Chang's. Here's what I did: Mix 3/4 cup shredded mushrooms and 1 can drained chopped water chestnuts with the chicken before cooking. Cook them all together. Omit the cherries. Double the sauce ingredients (but omit the honey) and add 2 tablespoons of soy sauce. Add 1/2 tsp garlic powder and some red pepper flakes (to taste) to the sauce. Use the freshest, crunchiest inner lettuce cups for best flavor.  -  08 Jan 2002  (Review from Allrecipes US | Canada)

    by
    72

    This was WONDERFUL! My husband loved the ones at P.F. Changs so I found this recipe and made it with the changes recomended by Sherrybeat: Mix 3/4 cup shredded mushrooms and 1 can drained chopped water chestnuts with the chicken before cooking. Cook them all together. Omit the cherries. Double the sauce ingredients (but omit the honey) and add 2 tablespoons of soy sauce. Add 1/2 tsp garlic powder and some red pepper flakes (to taste) to the sauce. Use the freshest, crunchiest inner lettuce cups for best flavor... Others recomended bib lettuce, but my husband prefered the crunch of the iceberg lettuce (I agree) so I'll go back to that next time. It didn't take that long to make (with a food processor) and was soooo good! Next time I'll try making the ginger lemonade with it.  -  04 May 2003  (Review from Allrecipes US | Canada)

    by
    62

    This dish was wonderful! I followed Kerry K's suggestions, with one exception, I added "cherry flavored" Craisins, instead of real cherries. I thought to myself, "why omit the cherries, when this dish is called CHERRY CHICKEN WRAPS?". The Cherry Craisins were so easy and quick to use, verses real cherries, and the frustration that goes with "pitting" them. The result was yummy, and the presentation was awesome! My husband and oldest daughter LOVED them, and want me to make them again. Great summer dish, or anytime dish! Thanks a lot for sharing this one! This will be a family favorite.  -  23 Aug 2003  (Review from Allrecipes US | Canada)

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