ADVERTISEMENT
Barbecue Chicken Kale Wraps
Barbecue Chicken Kale Wraps
0 Reviews
From: EatingWell Magazine, March/April 2016
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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 8 small kale leaves or 4 large, cut in half crosswise
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
- ¼ teaspoon salt
- 5 tablespoons prepared barbecue sauce
- 1 tablespoon rice vinegar
- 1½ teaspoons Cajun seasoning
- 1 cup thinly sliced red cabbage
- 1 cup julienned carrots
- ¼ cup thinly sliced scallion greens
Preparation
-
Active
-
Ready In
- Wash and dry kale leaves well; cut out any tough ribs or stems.
- 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.
- Meanwhile, whisk barbecue sauce, vinegar and Cajun seasoning in a small bowl.
- 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.
- Serving size: 2 wraps
- Per serving: 216 calories; 7 g fat(1 g sat); 2 g fiber; 15 g carbohydrates; 24 g protein; 20 mcg folate; 63 mg cholesterol; 9 g sugars; 6 g added sugars; 9,152 IU vitamin A; 29 mg vitamin C; 66 mg calcium; 2 mg iron; 456 mg sodium; 453 mg potassium
- Nutrition Bonus: Vitamin A (183% daily value), Vitamin C (48% dv)
- Carbohydrate Servings: 1
- Exchanges: ½ other carbohydrate, 1 vegetable, 3 lean meat, ½ fat
