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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2016
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

216 calories; protein 24.4g 49% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 2.1g 8% DV; sugars 9.3g; fat 6.5g 10% DV; saturated fat 1g 5% DV; cholesterol 62.7mg 21% DV; vitamin a iu 9151.8IU 183% DV; vitamin c 29.2mg 49% DV; folate 19.5mcg 5% DV; calcium 66.4mg 7% DV; iron 1.6mg 9% DV; magnesium 37.9mg 14% DV; potassium 453.5mg 13% DV; sodium 455.7mg 18% DV; thiamin 0.1mg 11% DV; added sugar 6g.