Skinny Chicken Lettuce Wraps

By
Callie Helm
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If you’re anything like me, you’ve recently resolved to eat a little (or a lot) healthier and take better care of your body.  And if you’re anything like me, it doesn’t take more than a few days of bland fish and skinless chicken to be bored to death with the whole “clean eating” thing.  So take a break from the flavorless and indulge in these refreshing lettuce wraps, without wrecking your New Year’s resolution.

 

Skinny Chicken Lettuce Wraps with Yogurt Honey and Cilantro Sauce

1 tablespoon of coconut oil

2 finely chopped chicken breasts

1 can of finely chopped water chestnuts

2 heaping tablespoons of chopped green onions

1 tablespoon finely chopped ginger

1 tablespoon finely chopped garlic

1 can of bean sprouts

2 tablespoons of finely chopped carrots

2 tablespoons of fresh cilantro

1/3 cup Hoisin sauce (I used Gluten-Free)

3 tablespoons of Soy sauce (I used Gluten-Free)

1 tablespoon rice wine vinegar

1/2 teaspoon salt
Brown chicken in coconut oil.  Add all other ingredients, cover with lid and let simmer for 15-20 minutes.  Serve chicken in butter or iceberg lettuce cups and drizzle with yogurt sauce.

 

Yogurt Honey and Cilantro Sauce

1 cup fat free plain greek yogurt

1/2 teaspoon salt

1-2 tablespoon finely chopped cilantro

2 tablespoons of honey (you can add more or less depending on your taste)
Combine all ingredients and add sauce to a condiment squeeze bottle.

For the rice, I just added a teaspoon of coconut oil, a handful of chopped cashews, salt and pepper, and chopped cilantro.
As long as you use certified gluten-free hoisin sauce and soy sauce, this recipe can be enjoyed by those that are on a gluten restricted diet.

 

 

 

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