The South Beach Gourmet

Recipes for the South Beach Diet

Monday, July 24, 2006

Cherry Chicken Lettuce Wraps, P2

Modified from
2 tablespoons canola oil
1 tablespoon minced fresh ginger root
1 1/4 pounds skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons rice vinegar
2 tablespoons lite soy sauce 1 tsp Splenda
1 tablespoon agave nectar
1 pound dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1/2 cup chopped green onion
1/4 cup toasted and sliced almonds (optional)
12 leaves of lettuce

DIRECTIONS: Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.
In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and nectar until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together. To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.


  • At 10:25 PM, Blogger Catherine said…

    Hey, this looks great! I'm wondering, though: how many servings does it make? Also, is the agave nectar just to sweeten it? Could I use something else? (Not sure I could get it at my grocery.)

  • At 5:42 AM, Blogger The South Beach Gourmet said…

    this made about 10 lettuce wraps. I got lazy and just threw some on a salad - got 4 servings out of it. Agave is just to make the dressing sweet/binding - you could use a substitute, like splenda and 1T water (or honey if you're OK with that - it's a small amt)


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