These wraps are light, refreshing and high in protein! They can be used as leftovers for lunch, or dinner. One red pepper adds only 50 extra calories to the recipe, while providing lots of vitamin C, vitamin A, and fibre to this meal.
Chicken Breasts 4 each | 4 each
– boneless, skinless ,
– halved horizontally
Olive oil 1 Tbsp | 15 mL
Onion 1 large
– halved, thinly sliced
Red Bell Pepper 1 large
– ribs and seeds removed
– thinly sliced
Garlic 3 cloves
– peeled and grated 1 tsp | 5 mL
Red Pepper Flake ¼ tsp | 1 mL
Soy Sauce 3 Tbsp | 45 mL
Rice Vinegar 3 Tbsp | 45 mL
Cornstarch 1 tsp | 5 mL
Water 1 Tbsp | 15 mL
Boston Lettuce 2 heads
Mix together cornstarch and water in a small bowl. Set aside.
In a large nonstick skillet, heat ½ Tbsp of olive oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining ½ Tbsp oil to pan, along with the 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, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Makes 4 servings (279g / serving).
1 serving = 1/4 chicken breasts = 3-4 wraps.
Adapted From: Nutrition Rx