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Chicken Lettuce Wraps
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Low cal: 
5:30 Challenge / 5 ingredients / 30 minutes
For a light dinner, lettuce wraps are the way to go. Large, malleable lettuce leaves are an easy alternative to tortillas or other wrappers and, better yet, no calories.
There are so many good Asian-style salad dressings that easily add a lot of flavor to a cooked dish with only one ingredient. For this recipe, I used Kraft Asian Toasted Sesame dressing, which I have also used to marinate chicken before grilling. Chop the chicken fairly finely, so that it can tuck into the lettuce leaves.
This is also a great dish for on-the-go days. It is equally good served hot, warm or chilled.
Feel free to add veggies, such as chopped red bell pepper or green onions, for added flavor.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
-
1 pound skinless, boneless chicken breasts, finely chopped
1 cup packaged matchstick carrots, cut into 1-inch pieces
1/3 to 1/2 cup Asian-style salad dressing, such as Kraft Asian Toasted Sesame dressing, divided
1/4 cup chopped peanuts or toasted slivered almonds
1 head Boston lettuce, leaves separated
Instructions:
In a lightly oiled skillet over medium-high heat, stir-fry chicken and carrots until chicken is just cooked through and carrots are slightly softened. Reduce heat to low and add 1/3 cup dressing and stir well to combine, cooking for 1 minute. Transfer the chicken to a serving bowl, adding dressing, if necessary, to moisten. Sprinkle with nuts. Spoon a couple of tablespoons of chicken inside a lettuce leaf and wrap like a taco.
Notes:
To make the meal: Mandarin orange sections and brown rice
Nutrition:
Per serving: 280 calories (percent of calories from fat, 46), 30 grams protein, 8 grams carbohydrates, 2 grams fiber, 14 grams fat (3 grams saturated), 66 milligrams cholesterol, 364 milligrams sodium.
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