Chicken Lettuce Wraps
This is probably one of my favorite things…yet it has taken me forever to post it. I think because there a quite a few ingredients and figuring out the carb count takes a while so I haven’t had the time until now. A 9 year old, 11 month old and a husband overseas makes for a busy life lol. This recipe came from some food channel I was watching a couple years ago, and I saw a few of the ingredients she put in, except hers was vegetarian. It looked good so I created my own with the ingredients I wanted to use. I know it is a lot of chopping, but its worth it if you try it! 🙂
2 Tbsp Coconut or Olive Oil
3 large chicken breasts
1/2 white onion, chopped
1/2 white onion, chopped
1 large carrot, peeled and chopped small
3 cloves garlic, minced
2 Tbsp ginger, grated
1/2 orange pepper, chopped
1/2 yellow pepper, chopped
2 Serrano peppers, chopped fine
1 bunch asparagus, chopped
1 8oz package of mushrooms, chopped
2 green onions, chopped
1 Tbsp Raw Honey
1/4 cup soy sauce
1-1/2 Tbsp sesame oil
salt and pepper
1/4 cup cashew pieces
1/4 cup peanuts pieces
2 heads butter lettuce
First, fill a medium pot with water, salt and pepper. Add your chicken and boil for about 20 minutes, until it is cooked through. After it is done, remove from the water, and shred the chicken with a fork.
While the chicken is cooking, chop all your veggies. I do mine all at once and put them in little piles on my large cutting board.
Heat a large shallow pan on medium, and add the oil.
Add the white onion to the pan and saute for about 3 minutes, then add the garlic and ginger and cook for 1 minute.
Add the Serrano, yellow and orange peppers and carrots next, saute until slightly tender…about 5 minutes.
Then add your asparagus and mushrooms last.
Stir everything together and after it has all started to cook down a bit, about 3 minutes, add the shredded chicken, honey, soy and sesame oil.
Continuing to stir together, cook for about another 5 minutes until everything is coated in the sauce and the veggies are a little tender. Don’t over cook unless you like mushy vegetables 🙂
Transfer the mixture to a large serving bowl, and add the nut pieces to the top.
Remove the leaves from your butter lettuce and wash them, then drain on a paper towel, and transfer to another serving dish.
Spoon some of the mixture onto a lettuce leaf, and wrap like a taco.
Recipe serves 5 people.
Each serving is 2 lettuce wraps
There are 9.4 carbs per serving, or 4.7 carbs per lettuce wrap