Who needs a tortilla when a lettuce leaf will do just fine? These low-carb Thai-inspired lettuce cups are full of cooked chicken, crunchy cabbage and snap peas, fresh mint and cilantro, and zesty scallions and red onion. A limey-hot sauce blend works well to bring all of the flavors together. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • Combine lemongrass and ginger in a food processor. Cover and pulse until finely chopped. Add chicken, sesame (or olive) oil, and the cold water. Cover and pulse until the chicken is coarsely chopped into pea-size bits.

    Advertisement
  • Cook the chicken mixture in a medium nonstick skillet over medium heat until no longer pink, using a wooden spoon to break up the chicken as it cooks. Remove from heat.

  • Combine lime juice, fish sauce, and Sriracha in a small bowl.

  • Combine cabbage, snap peas, onion, bell pepper, scallions, mint, and cilantro in a large bowl. Add the cooked chicken mixture and the lime juice mixture. Toss until well mixed. Serve in lettuce leaves.

Tips

Tip: For more heat, substitute 2 fresh Fresno chile peppers, sliced, for the bell pepper. Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

To make ahead: Up to 24 hours before serving, you can cook the chicken, stir together the lime juice mixture, and prep the vegetables; store separately in the refrigerator. Toss everything together just before serving. Serve chilled.

Nutrition Facts

103 calories; 2.4 g total fat; 0.5 g saturated fat; 36 mg cholesterol; 251 mg sodium. 413 mg potassium; 6.7 g carbohydrates; 1.7 g fiber; 2 g sugar; 13.8 g protein; 1296 IU vitamin a iu; 36 mg vitamin c; 40 mcg folate; 45 mg calcium; 2 mg iron; 31 mg magnesium;

Reviews