Ingredients
- 2 tbsp Extra-virgin olive oil
- 1/2 Carrots peeled and shredded
- 2 tbsp Reduced-sodium soy sauce
- 1 lb Chicken breast boneless skinless sliced thin
- 1/4 cup Scallions
- 8 leaves Bibb lettuce
- 4 tbsp Tahini paste
Instructions
- Heat the oil in a non-stick pan over medium-high heat. Add the chicken. Let it cook until it is no longer pink inside, about 6 - 8 minutes. Stir in the red curry paste, soy sauce and green onions and cook 1 -2 minutes.
- Serve the chicken on bibb lettuce leaves and drizzle the tahini over the top, garnish with shredded carrots.
Nutrition
Calories: 283kcal | Carbohydrates: 16g | Protein: 29g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 656mg | Potassium: 742mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5750IU | Vitamin C: 47mg | Calcium: 63mg | Iron: 2mg
Thai Chicken Lettuce Wraps
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1/2 Carrots peeled and shredded
- 2 tbsp Reduced-sodium soy sauce
- 1 lb Chicken breast boneless skinless sliced thin
- 1/4 cup Scallions
- 8 leaves Bibb lettuce
- 4 tbsp Tahini paste
Instructions
- Heat the oil in a non-stick pan over medium-high heat. Add the chicken. Let it cook until it is no longer pink inside, about 6 - 8 minutes. Stir in the red curry paste, soy sauce and green onions and cook 1 -2 minutes.
- Serve the chicken on bibb lettuce leaves and drizzle the tahini over the top, garnish with shredded carrots.
Nutrition
Calories: 283kcalCarbohydrates: 16gProtein: 29gFat: 12gSaturated Fat: 2gCholesterol: 73mgSodium: 656mgPotassium: 742mgFiber: 3gSugar: 8gVitamin A: 5750IUVitamin C: 47mgCalcium: 63mgIron: 2mg
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