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Prep Time

Prep Time

10 min

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Total Time

30 min

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Calories per serving


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Ingredients (14)
  • 1 tablespoons olive oil
  • 4 small garlic clove(s), finely chopped
  • 1 teaspoon hot chili sauce
  • 1 head iceberg lettuce, stems cut and leaves separated
  • 1/4 cup green onion(s), finely chopped
  • 1/4 cup chopped peanuts, toasted (optional)
  • 1/2 cup DOLE® Shredded Carrots
  • 1 can (20 oz) DOLE Crushed Pineapple, drained
  • 1 teaspoon ground black pepper
  • 1 pound ground chicken
  • 1/2 cup teriyaki sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon sesame oil
  1. Heat oil in large skillet and saute garlic and carrots for 3 to 5 minutes, or until carrots are tender.  Add crushed pineapple and saute for an additional 3 minutes.  Remove carrot mixture to a bowl; cook chicken in skillet for 10 minutes or until no longer pink and crumbling into small pieces.  Season with pepper; drain well.
  2. Mix together teriyaki sauce, vinegar, soy sauce, sesame oil and hot chili sauce.  Stir into ground chicken.  Simmer for 5 minutes to allow liquid to reduce and then add the carrot pineapple mixture back to the pan.  Stir until well combined.
  3. Spoon chicken mixture into lettuce leaves and garnish with green onions and chopped peanuts.  Roll and enjoy.