1 pound cooked grilled and ready chicken breasts, defrosted
1 onion, halved and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 teaspoon minced garlic
1 1/2 teaspoons grated peeled fresh ginger
Hearty dash red-pepper flakes
1/2 cup shelled edamame
1 tablespoon reduced sodium soy sauce
3 tablespoons seasoned rice vinegar
1 teaspoon cornstarch, mixed with 1 tablespoon water
1 cup chopped mango
2 tablespoons chopped peanuts
Boston or red tip lettuce leaves
Hoisin sauce, optional
1. In large nonstick skillet, stir-fry cooked chicken strips few minutes. Add onion and bell pepper, cooking until onion is almost tender, about 5 minutes.
2. Add garlic, ginger, red-pepper flakes and edamame; stirring, about 1 minute.
3. Stir in soy sauce, vinegar, and cornstarch mixture, heating mixture. Add mango and peanuts and serve with lettuce. Spoon mixture onto lettuce and wrap and serve with hoisin sauce, if desired.
(Per 1 cup)
Protein (g) 40
Carbohydrate (g) 20
Fat (g) 8
Calories from Fat (%) 0
Saturated Fat (g) 1.5
Dietary Fiber (g) 4
Cholesterol (mg) 96
Sodium (mg) 448
Diabetic Exchanges: 1 1/2 carbohydrate, 5 lean meat
Terrific Tidbit: You can also start with boneless skinless chicken breasts, slice and seasoned. Stir fry in nonstick skillet until almost done and then follow recipe.