This delicious chicken lettuce wrap recipe was created by Mitzi Dulan for the National Honey Board.

Chicken Lettuce Wraps

1 tablespoon walnut oil
1 1/4 pounds skinless, boneless chicken breast, cut into bite size pieces
2 tablespoons rice wine vinegar
2 tablespoons reduced sodium soy sauce
2 tablespoons honey
1 cup shredded carrots
1/3 cup sliced almonds
12 leaves of Boston Bibb or butter lettuce leaves

1. Rinse whole lettuce leaves and pat dry.
2. Add 2 teaspoons oil to a large skillet over medium heat, then sautee the chicken until cooked thoroughly, about seven to 10 minutes.
3. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Add chicken, carrots and almonds.
4. To serve, allow guests to scoop chicken mixture onto a lettuce leaf. Wrap the lettuce around the meat like a burrito.

Makes 12 servings.

Nutritional Infomation Per Serving (1/12 of recipe): 120 calories, 16 grams of protein, five grams of carbohydrates, four grams of fat.

Recipe provided courtesy of National Honey Board; through ARAcontent.