Asian Satay Chicken Lettuce Wrap
This recipe has a pea nutty Asian
flavor that makes 12 wraps, 2 each: 230 calories, 9 g fat (2 g saturated fat),
63 mg cholesterol, 278 mg sodium, 12 g carbohydrate (5 g sugars, 3 g fiber), 26 g
protein.
Ingredients
- 1-1/2
pounds boneless skinless chicken breasts, cubed
- 1
tablespoon plus 1-1/2 teaspoons peanut oil, divided
- 3/4
cup chopped fresh mushrooms
- 1
can (8 ounces) water chestnuts, drained and diced
- 1
tablespoon minced fresh gingerroot
- 2
tablespoons rice vinegar
- 2
tablespoons reduced-sodium Sriracha sauce
- 1
tablespoon reduced-sodium soy sauce
- 1/2
teaspoon garlic powder
- 1/4
teaspoon crushed red pepper flakes
- 1-1/2
cups shredded carrots
- 1/2
cup julienned green onions
- 1
Head of Butter lettuce
· 1/3 cup sliced almonds, toasted
Directions
In a large nonstick skillet coated
with cooking spray, cook chicken in 1 tablespoon oil for 3 minutes; drain. Add
the mushrooms, water chestnuts and ginger; cook 4-6 minutes longer or until
chicken is no longer pink. Drain and set aside.
In a small bowl, whisk the vinegar, Sriracha
sauce, soy sauce, garlic powder, red pepper flakes and remaining oil. Stir in
the carrots, onions and chicken mixture.
