Chicken Lettuce Wraps - Eat HealthyHi! Who else is finding it hard to believe we’re already 4 weeks into the new year? Time has been flying by, and it’s just one of those things we never seem to have enough of. The problem is, when we’re pressed for time, eating right tends to get compromised. And I get it! Why spend time cooking when you have a million other things you need to do? Well, one way to get around this is to keep a list of quick, easy, and healthy recipes close by. On those nights when you’re tempted to order out or pick up fast food, you could spend those 10 minutes putting together something way tastier, way healthier, and way better for your wallet. I’m sharing the recipe for my favorite quick and delicious dinner: chicken lettuce wraps. It takes 10 minutes, is low in calories, and has tons of protein and veggies. Plus, it’s diabetic friendly, lactose free, and gluten free!(Don’t let the long ingredient list fool you. You’re starting with already cooked chicken and just mixing some things together in one pan. So easy!)
Chicken Lettuce WrapsIngredient List8 oz. cooked skinless boneless chicken breast, finely diced1 (8 oz.) can water chestnuts, drained and diced1 (8 oz.) can bamboo shoots, drained and diced1/2 cup thinly sliced scallions2 cloves garlic, minced1/4 cup chopped fresh cilantro2 Tbsp. rice vinegar1 1/2 Tbsp. toasted sesame oil1 Tbsp. lower-sodium soy sauce (if following a gluten-free diet, check ingredients to ensure soy sauce is gluten free)1 tsp. chili paste (such as sriracha)8 large lettuce leaves, separated, washed, and patted dry3/4 pound (about 3 cups) green beans, trimmed2 tsp. toasted sesame seedsPrep and Cook
- In a medium sauce pan, combine the cooked chicken, water chestnuts, bamboo shoots, scallions and garlic and heat for 2 minutes on medium until warmed through.
- In a small bowl, whisk together the vinegar, sesame oil, soy sauce, and chili paste.
- Add 3 Tbsp. of the dressing to the chicken mixture (reserve the rest for the green beans) and stir well. Place 4 lettuce leaves on each plate and divide the chicken mixture evenly between the 8 lettuce leaves then top with the freshly chopped cilantro.
- Bring a medium pot of water to a boil. Add the green beans and cook until tender-crisp, about 4 minutes. Transfer the beans to a colander and rinse under cold water.
- Divide the green beans evenly between the 2 plates. Top each portion of green beans with a drizzle of the remaining dressing and 1 tsp. sesame seeds.