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This recipe is one of my all time favorite’s.  I still have not met the student that does not like this dish.  They get to prepare their own wrap using the alternative ingredient “lettuce” instead of a corn of flour tortilla.  It’s also great fun. Give this one  a try at home and you will see what I mean!  


  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1 tablespoon plus 1-1/2 teaspoons peanut oil, divided
  • 1 can (8 ounces) water chestnuts, drained and diced
  • 1 tablespoon minced fresh ginger-root
  • 2 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium teriyaki sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 cup julienned green onions
  • 1/2 cup julienned shredded carrots
  • 1/2 cup any fruit you like (mandarins, mango, pineapple, strawberries, etc)
  • 1 tablespoon of oriental crispy noodles
  • 12 Bibb or Boston lettuce leaves


  • In a large nonstick skillet coated with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add  ginger; cook 4-6 minutes longer or until chicken is no longer pink. Drain and set aside.
  • In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, and remaining oil. Stir in the carrots, onions and chicken mixture.
  • Spoon onto lettuce leaves; sprinkle with all your favorite toppings. If desired, fold sides of lettuce over filling and roll up. 


6 servings.    

About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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