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12 lettuce leaves
1/2 kg. boneless and skinless chicken breast halves, sliced into bite size pieces
1/4 kilogram dark sweet cherries, pitted and halved
1 1/2 cups shredded carrots
1 large tomato, seeded and diced
1/2 cup chopped green onion
1/3 cup toasted and sliced almonds
2 tablespoons canola oil, divided
2 tablespoons rice vinegar
2 tablespoons teriyaki sauce
1 tablespoon honey
1 tablespoon minced fresh ginger root
Heat 1 tablespoon oil over medium high heat in a skillet then cook chicken and ginger for 6 to 8 minutes or when chicken is cooked through.
Set aside. In a large bowl, combine remaining oil, vinegar, teriyaki sauce and honey.
Add cooked chicken, cherries, carrots, onion and almonds to the bowl and toss to combine.
Divide and spoon mixture onto each lettuce leaf, roll into a wrap then serve.