Chicken Lettuce Wraps
| Number of portions: 1 | Prep time: 5 minutes | Total time: 15 minutes |
Ingredients
- 1 tsp (5 mL) canola oil
- 5 oz (142 g) raw boneless skinless chicken breast, chopped
- 1 garlic clove, grated
- 1 tsp ginger, grated
- 2 medium green onions, sliced
- 4 medium button mushrooms, thinly sliced
- 1 small red bell pepper, thinly sliced
- ½ cup quinoa, cooked
- 1 tsp (5 mL) low sodium soy sauce
- 2 tsp (10 mL) unseasoned rice wine vinegar
- 2 large romaine leaves
Directions
- Heat oil in a medium skillet over medium high heat.
- Cook chicken for 4-5 minutes, stirring occasionally, until cooked through.
- Add garlic, ginger, green onion, mushroom, and red bell pepper; cook 3-4 minutes until vegetables just begin to soften.
- Mix in quinoa, soy sauce, and rice wine vinegar until heated through.
- Divide filling between the two romaine leaves.
| Nutrient | Per portion |
| Calories | 302 kcal |
| Protein | 30 g |
| Carbohydrates | 28 g |
| Fat | 8 g |
| Fibre | 6 g |
| Sodium | 273 mg |