We love the crunch from sliced cucumber and jicama in these savory chicken lettuce wraps. Serve with the simple peanut sauce for an easy dinner recipe that will impress kids and adults alike.

Lauren Grant
Source: Diabetic Living Magazine, Summer 2019
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Ingredients

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Directions

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  • Whisk peanut butter, soy sauce, honey, water, and sesame oil in a small bowl.

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  • Heat olive oil in a large nonstick skillet over medium heat. Add scallion whites, serrano, ginger, and garlic; cook until starting to soften, about 2 minutes. Add chicken; cook, breaking it up with a spoon or potato masher, until cooked through, 3 to 4 minutes.

  • Add the peanut sauce to the chicken mixture; cook until the sauce has thickened, about 3 minutes. Remove from heat. Stir in jicama and scallion greens.

  • To serve, make 8 stacks of 2 lettuce leaves each. Divide rice, the chicken mixture, cucumber, and cilantro among the lettuce cups. Serve with lime wedges.

Tips

Serves 4: 2 lettuce wraps each

Nutrition Facts

521 calories; protein 34g 68% DV; carbohydrates 43.8g 14% DV; dietary fiber 11.1g 44% DV; sugars 17.9g; fat 26g 40% DV; saturated fat 2.6g 13% DV; cholesterol 54mg 18% DV; vitamin a iu 21989.8IU 440% DV; vitamin c 34.9mg 58% DV; folate 510.2mcg 128% DV; calcium 262.1mg 26% DV; iron 10.4mg 58% DV; magnesium 149.9mg 54% DV; potassium 1852.6mg 52% DV; sodium 484.7mg 19% DV; added sugar 9.6g.

Reviews (1)

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Rating: 5 stars
06/19/2019
Definitely a keeper!!! Read More