Reviewed: Mar. 23, 2010

Yum. These were good. I doubled the sauce amount and bought a rotisserie chicken at the grocery store. How quick and easy! Shredded the chicken, tossed into the roasted ginger. (I used Sesame oil, found at our local Asian Grocery Store--you cannot beat the amazing prices there! And the ingredients are authentic). I used green leaf lettuce and their size helped hold everything together. Thanks for this wonderful recipe!

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Reviewer:

Kati Foster

Reviewed: Feb. 16, 2010

This was one of the best recipes I have ever tried from this website! I followed other people's suggestions and left out the cherries. I also sauteed the chicken with a little soy sauce and terriyaki sauce before mixing everything together. Amazing! Thank you for this recipe!

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Reviewer:

Reviewed: Feb. 10, 2010

I was excited to try this, and I made it exactly according to the recipe but was very disappointed. This did not taste anything like the lettuce wraps I have had in restaurants. It was very bland. My family ate very little.

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Reviewer:

Jackie

Reviewed: Feb. 1, 2010

pretty good. not like pf changs, but close.

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Reviewer:

strawberishimmer

Cooking Level: Intermediate

Home Town: Baton Rouge, Louisiana, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Jan. 11, 2010

I love this recipe, and I make it often. I'm not the biggest ginger fan, so I substitute 1/2 teaspoon ginger powder for ginger root. I also add a 1/2 teaspoon of garlic powder and 1/4-1/2 teaspoon of red pepper flakes for a kick. I like to include a can of chopped, drained water chestnuts as well. This recipe, in my opinion, is always better the second day too.

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Reviewer:

jwagner

Reviewed: Dec. 7, 2009

I enjoyed this dish! As usual, I love the use of fresh ingredients. I thought the use of cherries was a great addition to the recipe. The only change I may make next time (as another reviewer has suggested) is to use sesame oil instead of canola oil as well as add some red pepper flakes for a bit of heat. Thanks!

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Reviewer:

Silver Ceres

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

Reviewed: Nov. 13, 2009

This is now in our recipe rotation!!! All but one of my six family members loved it. My 12 year old says it is restaurant quality. I made it as is except I doubled the sauce and used the suggested craisins.

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Reviewer:

TRENDALEA

Cooking Level: Expert

Home Town: Cushing, Oklahoma, USA

Reviewed: Nov. 11, 2009

This was very good- I omitted the carrot and used dried cherries plumped in a little chicken broth because the store didn't have any fresh this time of year. I think it worked out fine. I also toasted my own almonds in about 1 T of white sugar. Loved the sauce on these. Thanks for sharing!

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Reviewer:

HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Reviewed: Sep. 6, 2009

These are AWESOME! I bought a rotisserie chicken and just used that instead of cooking chicken breasts. I also substituted cherry craisans instead of real cherries. I left out the ginger root and carrots as well and added some extra soy sauce and teriyaki sauce. I will be making these again!

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Reviewer:

Dana C.

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Aug. 26, 2009

I threw these ingredients in the crockpot because I knew it would be a busy day. I added twice the vinegar and teriaki sauce. I used dried cranberries because I didn't have any cherries. Loved the red leaf lettuce with it. My husband and daughter loved the final product! And it was SUPER easy. I will definitely make it again and this time throw in some mushrooms. I agree, this recipe would not be the same without the tanginess of the cranberries/cherries! Don't leave 'em out!

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