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. Source: Diabetic Living Magazine, Summer 2019

Lauren Grant
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Ingredients

Directions

  • 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; 26 g total fat; 2.6 g saturated fat; 54 mg cholesterol; 485 mg sodium. 1853 mg potassium; 43.8 g carbohydrates; 11.1 g fiber; 18 g sugar; 34 g protein; 21990 IU vitamin a iu; 35 mg vitamin c; 510 mcg folate; 262 mg calcium; 10 mg iron; 150 mg magnesium; 10 g added sugar;

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