Chicken Roll Ups - 16g Carbs, 3g Fiber

From: www.prevention. com Sugar-Busting DTOUR Dinners 

Savor your favorite Asian flavors with a new take on Thai lettuce 

wraps. For this dish, combine chicken, carrots, water chestnuts, and 

omega-3 rich walnuts and spice it with ginger, scallions, and garlic. 

Then, simply drop the mixture on crisp lettuce leaves, roll it up, 

and enjoy! 

SERVES: 4

PREP: 17 min

COOK: 12 min

TOTAL: 29 min

2 Tbsp hoisin sauce

2 Tbsp rice wine vinegar

1 Tbsp reduced-sodium soy sauce

1 tsp toasted sesame oil

1 lb boneless, skinless chicken breasts, cut into 1/4" cubes

4 scallions, chopped

2 carrots, shredded (about 1 1/2 cup)

1 clove garlic, minced

1 Tbsp finely chopped ginger

1/4 cup water

2 oz walnuts, toasted and coarsely chopped (1/2 cup)

1 cup sliced canned water chestnuts

12 Bibb or Boston lettuce leaves 

1. In a medium bowl, stir together the hoisin, vinegar, soy sauce, and 

oil. Stir in the chicken, tossing to coat. Let stand 10 minutes.

2. Heat a nonstick skillet coated with cooking spray over medium heat. 

Remove the chicken from the marinade with a slotted spoon. Reserve the

marinade. Cook chicken for 5 minutes, stirring, until browned. Add the

scallions, carrots, garlic, and ginger and cook for 3 minutes, or until 

tender. Stir in the reserved marinade and the water. Cook, bringing to 

a boil and stirring constantly, for 1 to 2 minutes, or until thickened. 

Stir in the walnuts and water chestnuts.

3. Place 3 lettuce leaves on each of 4 plates and fill with 1/4 cup 

of the chicken mixture.

Serves: 4

Nutrition per Serving: 

293 Calories, 68mg Calcium, 16g Carbs, 3g Fiber, 

Omega-3(g):1. 42, Vitamin D(IU):0

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