Chicken Wraps

Medifast Lean and Green:  Chicken Wraps

Once in awhile, I get a hankering for Chinese foods.  Unfortunately most of them are best eaten with rice or noodles.  While eating at PF Chang's last night, I was inspired to cook lettuce wraps -- my version of it.  I didn't try it with ground meat.  Instead, I made it with chicken breasts.

The result was quite tasty.  If you like ginger, I would advice adding a thin slice along with cooking the onions.  I skipped it because my husband and my kids don't like ginger and I can't eat all of this by myself.

Serves 4

1 1/2 pounds boneless, skinless chicken breasts thinly sliced
Coarse salt and ground pepper
2 tbsp olive oil
4 thin slices of onion
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
3 tbsp soy sauce (lite/low sodium)
3 tbsp rice vinegar
1 tbsp water
12 to 16 Lettuce leaves (about 2 heads)

Medifast Recipe:  Chicken Wraps

1. Season chicken with salt & pepper. In a large nonstick skillet, heat 1 tbsp of oil over high heat then add chicken; cook, stirring constantly, until cooked throughout. Transfer to a plate.
2. Add remaining tbsp of oil to pan.  Add onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic and red-pepper flakes about 1 minute.
4. Stir in soy sauce, vinegar, and water; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce.