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Recipes

Crunchy chicken-cilantro lettuce wraps

Ingredients:

Sauce
3 tbsp (45 mL) reduced-sodium soy sauce
2 tbsp (30 mL) sugar
2 tbsp (30 mL) fresh lime juice
1 tbsp (15 mL) canola oil
1 tbsp (15 mL) water
1/2-1 (5-8 mL) orange zest
1/4 tsp (2 mL) dried red pepper flakes

Filling
2 cups (500 mL) bagged coleslaw mix
1/2 can/4 ounces (230 mL) sliced water chestnuts, drained and cut in half
1/2 cup (125 mL) frozen green peas, thawed
1 cup (250 mL) pre-cooked diced chicken breast
1/3 cup (80 mL) dry roasted peanuts, toasted
1/4 cup (60 mL) chopped fresh cilantro leaves
12 large Boston Bibb or romaine lettuce leaves

Makes 4 servings • Serving size: 3 lettuce wraps

Instructions:

1. Combine sauce ingredients in a small bowl and whisk until well blended. Combine filling ingredients in a medium bowl.

2. To serve, arrange three lettuce leaves on each of four dinner plates and spoon equal amounts of filling on top. Serve with sauce on side. Have people roll up their own lettuce wraps and dip into sauce.

Notes:

Nutrient Analysis per Serving
Calories: 225 g
Total fat: 10.0 g
Saturated fat: 1.4 g
Trans fat: 0.0 g
Cholesterol: 30 mg
Sodium: 585 mg
Carbohydrate: 17 g
Fibre: 4 g
Sugars: 10 g
Protein: 16 g

Recipe courtesy of The Heart-Smart Diabetes Kitchen: Fresh, Fast, and Flavorful Recipes Made with Canola Oil from the American Diabetes Association and CanolaInfo, copyright 2009.
CanolaInfo.org