CHICKEN AND BROWN RICE LETTUCE WRAPS

Chicken and Brown Rice Lettuce Wraps image

Yield serves 4, 2 wraps per serving

Number Of Ingredients 9

1 cup uncooked instant brown rice
1/2 cup preshredded carrots
1 teaspoon toasted sesame oil
1 pound boneless, skinless chicken breasts halves, all visible fat discarded, finely diced
3 medium green onions, sliced
1 medium rib of celery, thinly sliced
2 tablespoons soy sauce (lowest sodium available)
1 tablespoon hoisin sauce
8 medium romaine leaves

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