Ready in just minutes with no cooking, this zesty, Asian-inspired recipe is sure to become a family favorite. It’s perfect if you’re following a low-carb or gluten-free diet, or watching your weight, because the wraps are low in calories but rich in flavor. Studies suggest that people who eat chicken regularly tend to weigh less and may also have lower blood pressure. The American Heart Association recommends eating chicken or fish instead of red meat to reduce your risk for developing high cholesterol and heart disease. This recipe is also packed with heart-healthy fiber and vitamins.
2 green onions
1 store-roasted chicken, meat removed and shredded
½ cup shredded carrots
½ cup shredded cabbage
½ cup chopped water chestnuts
¼ teaspoon ground black pepper
3 tablespoons rice vinegar, divided
1 tablespoon olive or sesame oil
2 tablespoons low-sodium, gluten-free soy sauce
2 tablespoons water
¼ teaspoon crushed red pepper flakes, or to taste
1 large head of Boston or Bibb lettuce (leaves only)
For the chicken wraps: Trim off and discard root ends of green onions. Slice green tops and set aside. Slice the white parts of the onions and combine in a large bowl with the shredded chicken, carrots, water chestnuts, black pepper, 1 tablespoon of the rice vinegar and the oil. Toss to combine, then spoon the mixture into lettuce leaves and roll up. If desired, slice each wrap in half.
For the dipping sauce, combine the sliced green onion tops, the remaining two tablespoons of rice vinegar, the soy sauce and the water. Divide the dipping sauce into four small serving containers. Serve with the lettuce wraps and enjoy!