Ingredients     
      2 tablespoons canola oil 
1 tablespoon minced fresh ginger root 
1 1/4 pounds skinless, boneless chicken breast halves, cut into 
2 tablespoons rice vinegar 
2 tablespoons teriyaki sauce 
1 tablespoon honey 
1 pound dark sweet cherries, pitted and halved 
1 1/2 cups shredded carrots 
1/2 cup chopped green onion 
1/3 cup toasted and sliced almonds 
12 leaves of lettuce 
 

 Directions     
1 Heat 1 tablespoon oil in a large skillet over medium high heat. Add ginger and chicken and saute until cooked through, about 7 to 10 minutes. Set aside.  
2 In a large bowl, whisk together remaining 1 tablespoon oil, vinegar, teriyaki sauce and honey until mixed together. Add chicken mixture, cherries, carrot, green onion and almonds; toss together. 
3 To Serve: Spoon 1/12 of the chicken/cherry mixture onto the center of each lettuce leaf; roll up leaf around filling and serve.  
 

