Chicken Lettuce Wraps

I’ve been seeing lots of recipes for wraps using lettuce instead of a tortilla or pita, but I had never tried one.  I decided to change that and make the chicken lettuce wraps from Holly Clegg’s diabetic cookbook.  (That’s right, this is another diabetic recipe!)  I had never had hoisin sauce either, so I was excited to try it.  It tasted like an asian bbq sauce!

This was REALLY good and pretty darned easy to make.  It would be very easy if you bought the rotisserie chicken from the supermarket and shredded that meat.  But I had chicken on hand so I cooked it and shredded it.  Anyway, it’s really yummy, but it is a little messy to eat.  If you’re looking for something light and very flavorful, this is one to try!

Chicken Lettuce Wraps
Recipe from:  Holly Clegg Trim & Terrific Diabetic Cookbook

1 tbsp sesame oil
2 tsp minced garlic
1/2 tsp grated fresh ginger
2 cups shredded red cabbage
1/2 cup shredded carrots
1 cup bean sprouts
2 cups shredded cooked chicken
2 tbsp hoisin sauce
8 oz water chesnuts, drained and chopped (I didn’t use these)
Whole lettuce leaves

Heat sesame oil over medium heat and saute garlic, ginger, cabbage, carrots and bean sprouts for about 2-3 minutes or until the cabbage is a little wilted.  Stir in the chicken and hoisin sauce.

Place filling on whole lettuce leaves and roll up.

Chicken Lettuce Wraps

Calories: 206
Protein: 24 g
Carbohydrate: 14 g
Fat:  6 g
Calories from Fat: 56%
Saturated Fat: 1 g
Dietary Fiber:  4 g
Cholesterol: 60 mg
Sodium: 119 mg
Diabetic Exchanges: 1 carbohydrate, 3 lean meat


One response to “Chicken Lettuce Wraps

  1. oooh, the water chestnuts are the best part! give them a try next time… they provide a really great crunch factor.

    thanks for the yummy recipe!

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