I bet you wish...

...you were here for dinner last night. I want to share this amazing lettuce wrap recipe with you. Josh and I stumbled upon it and Josh declared I was to make it this week. I am so glad I did.

Chicken Lettuce Wraps

Created by "America's Nutrition Expert" Mitzi Dulan for the National Honey Board

Makes 12 servings

• 1 Tablespoon walnut oil (I only had canola)
• 1-1/4 lbs. skinless, boneless chicken breasts, cut into bite-size pieces
• 2 Tablespoons rice wine vinegar
• 2 Tablespoons reduced sodium soy sauce (I used Tamari since it was gluten free)
• 2 Tablespoons honey
• 1 cup shredded carrots
• 1/3 cup sliced almonds
• 12 leaves Boston Bibb or butter lettuce

Rinse whole lettuce leaves and pat dry. Add 2 teaspoons oil to a large skillet over medium heat, sauté the chicken until cooked thoroughly, about 7 to 10 minutes. Add the carrots and saute for another 3 minutes. In a medium bowl, whisk together remaining oil, rice wine vinegar, soy sauce and honey until thoroughly mixed. Pour the sauce over the chicken carrot mixture and then add almonds. Serve the chicken mixture inside the lettuce leafs. Voila. Serve with rice. Tasty.

http://www.honey.com/nhb/recipes/recipe-details/?RecipeID=1776