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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Recipe Summary test

total:
30 mins
Servings:
4
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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; carbohydrates 14.6g; dietary fiber 2.1g; sugars 9.3g; fat 6.5g; saturated fat 1g; cholesterol 62.7mg; vitamin a iu 9151.8IU; vitamin c 29.2mg; folate 19.5mcg; calcium 66.4mg; iron 1.6mg; magnesium 37.9mg; potassium 453.5mg; sodium 455.7mg; thiamin 0.1mg; added sugar 6g.
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