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.

Source: EatingWell Magazine, March/April 2016


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

2 wraps
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.

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