Asian-Style Chicken Wraps

[Guest guest]

Asian-Style Chicken Wraps

Recipe by Shelf Medearis " The Kitchen Diva "

From the Houston Chronicle

You can read the article here:

http://www.chron.com/life/food/article/Kitchen-Diva-takes-on-diabetes-350691

1.php

This recipe is lowfat, diabetic friendly, gluten free

Makes 6 servings

1 tablespoon canola or vegetable oil

8 ounces lean ground chicken or turkey

1 1/2 tablespoons Chinese five-spice powder

1/4 cup water or low-sodium chicken broth

3 cloves garlic, peeled and minced

3 tablespoons reduced-sodium soy sauce, divided use

8 ounces fresh or frozen Asian stir-fry vegetables, thawed

3 tablespoons rice vinegar, plain or seasoned

3 tablespoons hoisin sauce

1/2 teaspoon Sriracha sauce or other hot sauce (optional)

6 large romaine or butter lettuce leaves

2 green onions, chopped

Instructions: Heat oil in a large skillet over medium-high heat; add chicken

and five-spice powder. Break chicken into small pieces with a fork or a

potato masher.

Add water or broth, garlic and 2 tablespoons soy sauce. Stir in frozen

vegetables.

Stir for 4 to 5 minutes or until the chicken is cooked through and liquid

has evaporated.

Stir in the remaining soy sauce, rice vinegar and hoisin sauce.

Reduce heat and simmer about 4 to 5 minutes.

Add Sriracha or other hot sauce, if desired.

Place a lettuce leaf on each plate. Spoon 1/2 cup of filling into each

lettuce leaf; sprinkle with green onion.

Wrap lettuce around the filling to enclose, or serve open faced on a plate.

Per serving: 124 calories, 6g fat, 33mg cholesterol, 448mg sodium, 10g

carbohydrates, 2g fiber, 9g protein.

'All that I have seen teaches me to trust God for all I have not seen.'

~Sugar