Tangy Chicken Lettuce Wraps |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 1 |
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This is a little something I made up for my 2 year anniversary dinner with my boyfriend. He had just discovered he has very high cholesterol so I went on a mission to create a very healthy dinner that he would enjoy-and it turned out fantastic! Hope you all enjoy as well! Ingredients:
3 boneless skinless chicken cutlets |
1/3 cup low sodium soy sauce |
2 -3 tablespoons lemon juice |
1/2 cup water |
1/2 red pepper, diced |
1/2 yellow pepper, diced |
1 (8 ounce) can green beans, drained |
1 (8 ounce) can no-salt-added corn, drained |
garlic powder |
pepper |
mrs dash's extra spicy seasoning |
6 pieces iceberg lettuce, whole |
3 cups whole grain brown rice |
Directions:
1. Measure out the soy sauce in a measuring cup, fill to 1/2 marking with lemon juice and then fill to 1 cup with water. Marinate the chicken 1/2 hour to 3 hours in this sauce. When finished marinating, dice the chicken into cubes.
2. Cook the brown rice as directed (it helps to add garlic powder to the water).
3. Cook the chicken in a large frying pan until fully cooked. Add garlic powder and spicy seasoning.
4. Add the peppers, green beans, corn and spices and cook 5 minutes on med-high. Add a little bit of your marinade and continue to cook another 5 more minutes.
5. Use each piece of lettuce as a wrap, putting rice and chicken mix into each piece and folding it together.
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