Tuesday, June 14, 2011

(Low Carb) Mu Shu Chicken Lettuce Wrap

This was a Slam Dunk for dinner!

• 1lb of chicken tenders (or 1lb of chix breast cut into 1/2 or 1/3)
•1 tablespoon vegetable oil
•1 tablespoon grill seasoning
Marinate and bake 375* for 25min or grill

In a bowl, mix -
•2 teaspoons sugar/splenda
•2 tablespoons rice wine vinegar or white vinegar
Taste to make sure you're happy with the dressing. Then add -
•1/2C seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle (1 net carb)
•1-2 cups broccoli slaw - broccoli, carrots, cabbage (3 net carbs/cup)

Peanut sauce:
Mix -
1/3 C all natural peanut or almond butter (7 net carbs)
1″ piece ginger, grated
6 cloves garlic, grated
3 Tbsp cup low-sodium soy sauce (3 net carbs)
2 Tbsp sugar/splenda
1 Tbsp toasted sesame oil
2 Tbsp rice vinegar
3 Tbsp water

Taste at this point and adjust vinegar or sugar, depending on your taste.

  • Use Iceberg or butter lettuce leaves as your wrap.
Spread peanut sauce on your leaf.
Pile on the slaw
Add your chicken and wrap.

Alternatively, heat your peanut sauce and add 1T of water to use a squirt bottle and drizzle it on top.
You can use the peanut sauce as a dip as well but it's hard to keep everything together.

This makes 6 Lettuce Wraps at 2.3 net carbs each. Not bad.  :)

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