The first time I made these lettuce wraps from The Biggest Loser Cookbook, I was blown away. They taste great, and you get a really big portion for minimal calories and fat. This recipe makes 4 2-wrap servings.The original recipe calls for some hard-to-find ingredients (bamboo shoots, hoisin sauce, and sherry), so I just modified it to use what I had on hand. Here's how I make them:
Chicken Lettuce Wraps
Ingredients:
1 can (8 oz.) Water Chestnuts
1 Tbsp. Reduced-Fat Peanut Butter
2 tsp. Low-Sodium Soy Sauce
2 tsp. Hot Sauce
2 packets Sugar Substitute (like Splenda)
1 Tbsp. Minced Garlic
1 c. Minced Onion
1 lb. Ground Chicken (or Turkey)
2 tsp. Fresh Ginger, Minced
1/4 tsp. Salt
1 tsp. Toasted Sesame Oil (or Olive Oil)
8 Small Leaves Butter Lettuce (or any head of lettuce)
1 Whole Green Onion, Chopped
1 Small Cucumber, Seeded and Sliced into 1" Strips
Directions:
In a medium bowl, combine water chestnuts, peanut butter, soy sauce, hot sauce, and Splenda. Mix well, set aside.
Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add onion. Cook, stirring occasionally, for 3-4 minutes, or until tender and just starting to brown. Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the meat into small chunks, for 3-4 minutes, or until no longer pink. Add the reserved water chestnut mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil. Remove the pan from the heat. Spoon the mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion and cucumber. Serve immediately.
Nutritional Information: 191 Calories, 16g Protein, 22g Carbohydrates, 4g Fat (less than 1g Saturated Fat), 33mg Cholesterol, 5g Fiber, 637mg Sodium
Points Value: 3!
Ingredients:
1 can (8 oz.) Water Chestnuts
1 Tbsp. Reduced-Fat Peanut Butter
2 tsp. Low-Sodium Soy Sauce
2 tsp. Hot Sauce
2 packets Sugar Substitute (like Splenda)
1 Tbsp. Minced Garlic
1 c. Minced Onion
1 lb. Ground Chicken (or Turkey)
2 tsp. Fresh Ginger, Minced
1/4 tsp. Salt
1 tsp. Toasted Sesame Oil (or Olive Oil)
8 Small Leaves Butter Lettuce (or any head of lettuce)
1 Whole Green Onion, Chopped
1 Small Cucumber, Seeded and Sliced into 1" Strips
Directions:
In a medium bowl, combine water chestnuts, peanut butter, soy sauce, hot sauce, and Splenda. Mix well, set aside.
Mist a large, nonstick skillet with olive oil spray and set over medium heat. Add the garlic and cook for 2 minutes, or until fragrant. Add onion. Cook, stirring occasionally, for 3-4 minutes, or until tender and just starting to brown. Increase the heat to medium-high. Add the chicken, ginger, and salt. Cook, breaking the meat into small chunks, for 3-4 minutes, or until no longer pink. Add the reserved water chestnut mixture. Cook for 2 minutes, or until hot. Stir in the sesame oil. Remove the pan from the heat. Spoon the mixture, evenly divided, into the lettuce leaves. Set on a serving dish. Top with green onion and cucumber. Serve immediately.
Nutritional Information: 191 Calories, 16g Protein, 22g Carbohydrates, 4g Fat (less than 1g Saturated Fat), 33mg Cholesterol, 5g Fiber, 637mg Sodium
Points Value: 3!
I printed this off - I'm gonna try it sometime. Sounds good.
ReplyDeleteWhat is the serving size? Is one lettuce wrap 191 calories?
ReplyDeleteMarissa,
ReplyDeleteThe serving size is 2 wraps. And this recipe makes 4 2-wrap servings. Thanks for reading!
Stroube and I have been trying to eat healthier too...to get ready for our cruise in April. We had gotten into some pretty bad habits...I am really excited to try this recipe. I have been reading your American Idol posts too...I love that show, but am a little disappointed so far this season.
ReplyDeleteI am enjoying getting to know you a little through your blogs...can't wait to meet you in person. Please let us know when you guys will be back in the Hendersonville area!!!