Cherry Chicken Lettuce Wrap


This dairy free option is sure to please every palate.

1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
12 lettuce leaves
1 1/4 pound skinless, boneless chicken breast halves, cut into bite-size pieces
2 separate tablespoons canola oil
1 tbs minced fresh ginger root
2 tbs rice vinegar
2 tbs teriyaki sauce
1 tbs honey

– Heat 1 tablespoon oil in a large skillet over medium-high heat
– Saute chicken and ginger in hot oil until chicken is cooked through, 7 to 10 minutes, set aside
– Whisk vinegar, teriyaki sauce, remaining 1 tablespoon oil, and honey together in a bowl
– Add chicken mixture, cherries, carrots, green onion, and almonds; toss to combine
– Spoon 1/12 the chicken & cherry mixture onto the center of each lettuce leaf; roll leaf around filling and serve

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