Chicken Lettuce Wraps

By Chef_Kate

Ingredients

• 1 tsp toasted sesame oil
• 3 oz chicken tenders, all visible fat discarded, finely diced
• 2 medium green onions, finely chopped
• 1/2 small red bell pepper, finely chopped
• 2 medium button mushrooms, finely chopped
• 1/2 cup packaged shredded cabbage and carrot coleslaw mix
• 1 teaspoon grated peeled gingerroot
• 1 medium garlic clove, minced
• 1 tsp sweet chili sauce or 1/4 teaspoon crushed red pepper flakes
• 1 tsp soy sauce (lowest sodium available)
• 1 tsp plain rice vinegar
• 4 large lettuce leaves, such as romaine, Boston, or iceberg, carefully removed and kept whole

Details

Servings 2
Adapted from store.diabetes.org

Preparation

Step 1

In a small nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 3 to 4 minutes, or until golden on the outside and no longer pink on the inside, stirring frequently. Transfer to a plate.

In the same skillet, cook the green onions, bell pepper, mushrooms, and coleslaw mix for about 4 minutes, or until the bell pepper is tender, stirring frequently.

Stir in the cooked chicken. Add the soy sauce and rice vinegar. Cook for 45 seconds to 1 minute, stirring frequently. Remove from heat.

Put the lettuce leaves on a flat surface. Spoon about 1/4 cup mixture down the center of each leaf. Roll up tightly, jelly-roll style.

Nutritional Information
Exchanges/Choices
1 Vegetable
1 Lean Meat
1/2 Fat

Calories: 192
Calories from Fat: 30
Total Fat: 3.5 g
Saturated Fat: 0.6 g
Polyunsaturated Fat: 1.3 g
Monounsaturated Fat: 1.3 g
Cholesterol: 25 mg
Sodium: 170 mg
Total Carbohydrate: 6 g
Dietary Fiber: 2g
Sugars: 1g
Protein: 11 g