Asian Lettuce Wraps

1. 1

   Whisk water and cornstarch in a large bowl until smooth.

2. 2

   Stir in teriyaki sauce.

3. 3

   Add finely sliced chicken breast and chopped water-chestnuts.

4. 4

   Stir to coat and marinade for 30 minutes.

5. 5

   Cook until brown in wok or skillet with oil in small batches, constantly moving.

6. 6

   Lay out the lettuce leaves, divide meat evenly on leaves and top with shredded carrots.

7. 7

   Wrap like a cone.

* Per serving · 4 servings · Values may vary.

No additional tips available.