CHICKEN AND BROWN RICE LETTUCE WRAPS
Crisp, crunchy romaine leaves enclose warm chicken and brown rice for an Asian entrée that you'll want to add to your go-to list.
Yield serves 4, 2 wraps per serving
Number Of Ingredients 9
Steps:
- In a medium saucepan, prepare the rice using the package directions, omitting the salt and oil and adding the carrots to the boiling water when you add the rice. When the rice is cooked, remove the pan from the heat.
- Meanwhile, heat the sesame oil in a medium nonstick skillet over medium-high heat. Cook the chicken for 4 to 6 minutes, or until no longer pink in the center, stirring occasionally.
- Stir the remaining ingredients except the romaine into the rice mixture. Stir in the chicken. Spoon the mixture down the center of each romaine leaf and roll loosely. Place with the seam side down on plates. Serve immediately for the best texture.
- Instead of rolling the filling in romaine leaves, try serving it on about 4 cups chopped romaine or packaged angel hair slaw.
- (Per Serving)
- Calories: 247
- Total Fat: 3.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 1.0g
- Monounsaturated: 1.0g
- Cholesterol: 66mg
- Sodium: 316mg
- Carbohydrates: 22g
- Fiber: 3g
- Sugars: 3g
- Protein: 29g
- Dietary Exchanges
- 1 1/2 Starch
- 3 Very Lean Meat
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