By Diana Ponitz
Low FODMAP Asian Chicken Lettuce wraps
6 steps
Prep:30minCook:10min
https://blog.katescarlata.com/2011/09/14/asian-chicken-lettuce-wraps/?utm_source=whisk
Updated at: Thu, 17 Aug 2023 12:08:46 GMT
Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
29
High
Nutrition per serving
Calories313.3 kcal (16%)
Total Fat17.9 g (26%)
Carbs10.7 g (4%)
Sugars4 g (4%)
Protein26.5 g (53%)
Sodium550.4 mg (28%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 poundground chicken breast
1 tablespoontoasted sesame oil
1 tablespoongarlic infused oil
1red pepper
diced
8 ozwater chestnuts
can, diced and rinsed
2 tablespoonsfresh ginger
grated finely
2baby bok choy
washed and thinly sliced
2 tablespoonsoy sauce
2green onion
sliced finely, green part only
1 headIceberg lettuce
or Boston lettuce
1 crice
optional
Instructions
Step 1
Cut up vegetables and grate ginger.
Step 2
In medium to large skillet, add 1 T sesame oil, 1 T garlic oil, and ground chicken breast. Cook on medium heat 3-5 min until mostly done
Step 3
Add red pepper and water chestnuts. Cook for about a minute.
Step 4
Add ginger, garlic, bok choy, green onion, and soy sauce. Cook for another minute, stirring gently.
Step 5
Mix in rice, if using.
Step 6
Serve with chilled lettuce cups
Notes
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