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Gluten-Free Chicken Lettuce Wraps

gluten-free chicken lettuce wraps Entree Thai
Gluten-Free Chicken Lettuce Wraps
  • Prep 45 min
  • Total 45 min
  • Ingredientes 12
  • Porciones 4

Try Thai tonight with this quick and simple lettuce wrap filled with fresh, healthful flavors sure to add some "wow" to your weeknight dinners. MAS + MENOS -

Ingredientes

Zucchini Noodles

2
zucchini
1
tablespoon gluten-free low-sodium soy sauce
1
tablespoon rice wine vinegar

Filling

2
tablespoons toasted sesame oil
1
lb boneless skinless chicken breasts, cut into 1/2-inch cubes
1/2
teaspoon salt
2
thinly sliced red bell peppers
5
green onions, cut diagonally into slices
2
teaspoons green curry paste
1/2
cup reduced-fat coconut milk (not cream of coconut)

Lettuce Wraps

8
lettuce leaves (Bibb or iceberg)
2
tablespoons chopped gluten-free roasted salted peanuts

Instrucciones

Esconder
  • 1
    Cut 1/2 inch off top and bottom of each zucchini. Using julienne vegetable peeler, pull peeler down sides of zucchini, making long narrow strips; stop when getting to the seedy core. Repeat with other sides of zucchini, until you have about 2 cups of zucchini noodles. Repeat with remaining zucchini. Discard cores or save for another use. In medium bowl, mix soy sauce and vinegar. Add zucchini noodles, and toss to coat. Set aside.
  • 2
    Heat wok or 12-inch skillet over medium-high heat until hot. Add half of the sesame oil, then immediately add chicken and salt. Cook 1 to 2 minutes or until brown; turn to brown other side, about 2 minutes longer, then transfer to plate. Add remaining oil, then bell peppers and green onions, stirring constantly, 2 to 3 minutes or until softened. Add curry paste, and stir until fragrant, about 30 seconds. Return chicken to wok, and stir. Add coconut milk; cook 3 to 4 minutes, until liquid is absorbed. Remove from heat, transfer to bowl, and cool 5 minutes.
  • 3
    To serve, divide chicken mixture among 8 lettuce leaves. Drain zucchini noodles, discarding sauce, and place on top of chicken mixture on each, followed by peanuts.

Consejos de expertos

  • This versatile meal can please grain-eaters, too. Just save the dressing from the zucchini, double the coconut milk, and serve everything but the lettuce over 4 cups of cooked Thai stir-fry rice noodles.
  • When stir-frying, be sure to have all of your ingredients prepared before heating the pan. Proper preparation makes for a stress-free and successful stir-fry every time.
  • If you don't have a julienne vegetable peeler, you can use a regular peeler, being careful to peel strips as narrowly as possible. Or you can cut the zucchini into long thin strips 1/4 by 1/4 inch, discarding the seedy core.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Información Nutricional

Información Nutricional

Porción: 1 Serving
Calorías
300
Calorías derivadas de la grasa
130
% Valor Diario
Grasa total
15g
23%
Grasa saturada
4g
20%
Grasas trans
0g
Colesterol
70mg
23%
Sodio
640mg
27%
Potasio
720mg
21%
Carbohidratos totales
11g
4%
Fibra dietética
3g
13%
Azúcares
6g
Proteína
29g
% Valor Diario*:
Vitamina A
60%
60%
Vitamina C
80%
80%
Calcio
6%
6%
Hierro
10%
10%
Intercambios:
0 Almidón; 0 Fruta; 0 Otros carbohidratos; 0 Leche desnatada; 0 Leche descremada; 0 Leche; 2 Vegetal; 3 1/2 Carne extra magra; 0 Carne magra; 0 Carne alta en grasa; 2 1/2 Grasa;
Selección de carbohidratos
1
*Valores diarios basados en una dieta de 2,000 calorías.

Más acerca de esta receta

  • Try Thai tonight with this quick and simple lettuce wrap filled with fresh, healthful flavors sure to add some "wow" to your weeknight dinners.

© 2018 ®/TM General Mills Reservados todos los derechos

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