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.
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.
1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1/2 fat