Lettuce wraps make a nutritious meal that is ready in minutes. This version includes extra vegetables with the chicken filling to increase the servings and nutrients for a budget-friendly way to feed the family. Add brown or black rice to your wraps to make the meal even more filling.
Yield: 3 to 4 servings
Preparation time: 10 minutes
Cooking time: 15 minutes
1 tbsp olive oil
½ cup diced onion
2 cloves garlic, minced
2 small carrots, peeled and diced
½ lb. chicken breast meat, cubed
1 tbsp freshly grated ginger
2 cups thinly-sliced napa cabbage
1 tbsp honey
1 tsp low sodium soy sauce
1 tsp rice vinegar
Leaves from one head of romaine or butter lettuce
Topping options: sliced green onions, chopped peanuts, chili sauce
Heat the oil in a large skillet or wok over medium-high. Add the onion, garlic, and carrots. Cook for 5 minutes, or until the vegetables begin to soften.
Add the chicken and cook for 5 to 7 minutes, until it is cooked through and no longer pink.
Reduce the heat to medium. Add the ginger and cook for 1 minute. Stir in the cabbage and cook until it begins to wilt, about 90 more seconds.
In a small dish, whisk together the honey, soy sauce, and vinegar. Pour the sauce into the skillet. Stir to coat the chicken and vegetables. Cook for 1 minute.
Serve with lettuce leaves and optional toppings.
Nutrition information for 1/3 recipe: Calories 194; Total Fat 5.8 g; Saturated Fat 0.6 g; Trans Fat 0 g; Cholesterol 40 mg; Sodium 308 mg; Carbohydrate 19.3 g; Fiber 4.7 g; Sugar 11.2 g; Protein 18.3 g