Barbecue Chicken Kale Wraps
Smooth, lacinato kale (aka dinosaur kale) is topped with barbecue chicken, carrots and cabbage in this healthy, gluten-free lettuce wrap recipe. Try them for a low-carb dinner or light lunch. Source: EatingWell Magazine, March/April 2016
Ingredients
Directions
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Wash and dry kale leaves well; cut out any tough ribs or stems.
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Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt and cook, stirring often, until cooked through, 4 to 6 minutes.
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Meanwhile, whisk barbecue sauce, vinegar and Cajun seasoning in a small bowl.
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Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the kale leaves, topped with cabbage, carrots and scallion greens.
Nutrition Facts
Serving Size: 2 wraps
Per Serving:
216 calories; 6.5 g total fat; 1 g saturated fat; 63 mg cholesterol; 456 mg sodium. 453 mg potassium; 14.6 g carbohydrates; 2.1 g fiber; 9 g sugar; 24.4 g protein; 9152 IU vitamin a iu; 29 mg vitamin c; 20 mcg folate; 66 mg calcium; 2 mg iron; 38 mg magnesium; 6 g added sugar;
Exchanges:
1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1/2 fat