Here's what you'll need:
6 large leaves of Romaine or iceberg lettuce
1 1/2 lbs. ground chicken
1 red bell pepper
2 carrots shredded
2 tablespoons Teriyaki sauce
1/2 cup soy sauce
3 tablespoons hot water
1 tb. grated fresh ginger
1 tsp. toasted sesame oil
1 tb. green onion
1/2 cup peanut butter
- Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, approx. 5 more minutes.
- Whisk Teriyaki sauce, 1/2 cup soy sauce, ginger, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until all flavors have blended, about 5 to 10 minutes.
- Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce into the mixture. Set dipping sauce aside.
- Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion, and a spoonful of peanut dipping sauce.
Lettuce is a good source of dietary fiber, vitamin C, potassium, and B6, and is low in saturated fat and cholesterol.