A healthier meal

Chicken Lettuce Wraps
source: Taste of Home
Ingredients:

• 1-1/2 lbs boneless skinless chicken breasts, cubed
• 1 T plus 1-1/2 tsp peanut oil, divided
• 3/4 c chopped fresh mushrooms
• 1 can (8 oz) water chestnuts, drained and diced
• 1 T minced fresh ginger
• 2 T rice vinegar
• 2 T  teriyaki sauce
• 1 T soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp crushed red pepper flakes
• 1-1/2 c shredded carrots
• 1/2 c julienned green onions
• 12 Bibb or Boston lettuce leaves
• 1/3 c sliced almonds, toasted

Directions:

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