It’s a wrap
Lettuce wraps are are increasingly popular nowadays. By simply substituting your bun or bread for a lettuce leaf, you save calories and carbs and can have a healthier version of your favourite meal. Get really creative with what fillings you put in your wrap. You can swap your usual lunchtime sandwich for a lettuce wrap with turkey cuts and cheese. If you want to get a little more experimental, opt for a barbecued Chinese chicken lettuce wrap, flavoured with garlic, ginger and hoisin sauce, or for a vegetarian option, pack your wrap with a mixture of beans, such as kidney, pinto or butter beans - the possibilities really are endless. Go ahead and try this delicious and nutritious recipe packed with goodness.
Homemade Chicken Lettuce Wraps
Total Servings: 6 persons
Serving size: 2 wraps
Calories per serving: 230 Kcal
Protein: 26g
Carbs: 12g
Fat: 9g
Preparation time: 25 minutes
Ingredients:
700g boneless skinless chicken breasts, cubed
1 tablespoon plus 1½ teaspoons
peanut oil, divided
¾ cup chopped fresh mushrooms
1 can (225g) water chestnuts, drained and diced
1 tablespoon minced fresh ginger root
2 tablespoons rice vinegar
2 tablespoons reduced-sodium teriyaki sauce
1 tablespoon reduced-sodium soy sauce
½ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes
1 ½ cups shredded carrots
½ cup julienned green onions
12 Boston or Iceberg lettuce leaves
? cup sliced almonds, toasted
Preparation:
1. In a large skillet cook chicken in 1 tablespoon oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer. Drain and
set aside.
2. In a small bowl, whisk the vinegar, teriyaki sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in the carrots, onions and chicken mixture.
3. Spoon onto lettuce leaves; sprinkle with almonds.
With thanks to Live’ly Executive Chef Kassem Taha. For further information, contact Live’ly on 04-3481008 or visit www.lively.ae.