Chicken & Veggie Lettuce Wrap
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This is a great weeknight recipe when you are short on time and about to dial for Chinese take-out. Healthy gourmet meals can be whipped up in no time with some good planning. Here's a tip: Chop and wash all your vegetables and produce during the weekends and store them in Ziplock bags. That way they are accessible and ready to use for quick weeknight meals. This will save you a ton of time and allow you to make healthier meal choices when you are in a time crunch.
Fast healthy food is possible; forget the take-out and greasy food. This meal was on the table in less than 15 minutes. It was both flavorful and filling, combing lean protein with vegetables to create a satisfying meal. This dish can easily be made vegetarian by subbing the chicken with tofu.
Chicken Veggie Lettuce Wraps
Serves 2
* 6 boneless skinless lean chicken tenders, cut into cubes
* 1 red bell pepper, julienned
* 1 yellow squash, julienned
* 1 medium onion, diced
* 6 large romaine lettuce leaves
* 1 garlic clove, minced
* 1 ginger root, minced
* 2 tablespoons soy sauce
* 2 tablespoons rice wine vinegar
* 2 teaspoon black bean garlic sauce
* 1 teaspoon garlic chili paste
* 1/2 cup cooked brown rice
Directions
1. Preheat pan to medium high heat
2. Add in diced chicken, bell pepper, squash, and onion. Stir fry until chicken is no longer pink in the middle, about 6 minutes
3. Add in garlic, ginger, soy sauce, chili paste and black bean garlic sauce and stir fry for an additional 2 minutes
4. Serve lettuce leaves with a bed of rice on the bottom and the chicken/veggie mixture on top. Eat it like a taco!
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