Cherry Chicken Lettuce Wraps Recipe

The Hale Groves Team

On those hot summer nights, having a dinner recipe on hand that quick, easy, and full of seasonal flavors is a must. This is one of those recipes. These lettuce wraps feature summer-fresh ingredients and a medley of bold Asian flavor for a light dish that will become a fast favorite.

Hale Groves Bing cherries make these lettuce wraps really stand out. If you?re looking for a unique dish that has an all-American twist for your 4th of July party, this one is a winner. Big and lustrous, this long-stemmed cherries are grown only in the the high-altitude orchards of Washington state. The rarefied air and cold mountain snowmelt help these cherries grow into some of the sweetest, crispiest cherries you?ll ever taste. Picked and packed for quality and freshness, Hale Groves Bing cherries are a summer tradition you don?t want to miss.

Cherries are certainly a go-to fruit for pies and other desserts, but they also work wonders for savory recipes like this one. With their crisp texture and bright flavor, cherries add a little something extra to each bite.

Totaling only 25 minutes cook time, this dish is ideal for a backyard party. The chicken filling is easy to whip up and can be served cold so you can make it ahead of time and pull it out when your guests get hungry. Depending on the size of your guest list, the ingredients can be doubled (or tripled!) so everyone gets their fill.

How to make?Cherry Chicken Lettuce Wraps

Yields: 4 servings

Total Time: 25 minutes


  • 3/4-pound boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1-1/2 cups shredded carrots
  • 1-1/4 cups coarsely chopped pitted Hale Bing cherries
  • 4 green onions, chopped
  • 1/3 cup coarsely chopped almonds
  • 2 tablespoons rice vinegar
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 8 Bibb or Boston lettuce leaves


  1. Sprinkle chicken with ginger, salt and pepper.
  2. In a large nonstick skillet, heat oil over medium-high heat.
  3. Add chicken; cook and stir 3-5 minutes or until no longer pink. Remove from heat.
  4. Stir in carrots, cherries, green onions and almonds.
  5. In a small bowl, mix vinegar, teriyaki sauce and honey; stir into chicken mixture.
  6. Divide among lettuce leaves; fold lettuce over filling.

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