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| 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
- 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.
- 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).
- Reduce heat to medium; add garlic and red-pepper flakes about 1 minute.
- Stir in soy sauce, vinegar, and water; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce.
