By Dee Miller, canfitpro PRO TRAINER
Enjoy this simple recipe with the perfect combination of savory, spicy, tangy and sweet. If you are packing these up for lunch, make sure not to assemble them beforehand otherwise you will end up with soggy lettuce!
Prep Time: 15 minutes
1 lb (450 g) ground chicken, lean
1 ½ cups (375 mL) carrots, shredded
1 ½ cups (375 mL) edamame, frozen
1 ½ cups (375 mL) red peppers, diced
1 ½ cups (375 mL) green onions, sliced
1 cup (250 mL) mango, cut into matchsticks
½ cup (125 mL) cilantro leaves, chopped
12 leaves butterhead (Bibb or Boston) or iceberg lettuce
2 tbsp (30 mL) rice vinegar
4 tsp (20 mL) Bragg’s All Purpose Seasoning
1 tbsp (15 mL) honey
2 tsp (10mL) sesame seeds
1 tsp (5 mL) sesame oil
pinch hot pepper flakes
salt and pepper, to taste
Asian sweet chili sauce (optional)
- In a medium bowl, whisk vinegar and honey until well blended.Add carrots, mango and sesame seeds.Toss to combine.Set aside, stirring occasionally.
- Heat sesame oil in a large frying pan over medium high heat.Add the chicken cooking until no longer pink. Turn heat to medium and add red peppers and hot pepper flakes, stirring often till peppers are crisp-tender (about four minutes).Add Bragg’s, edamame and green onions stirring gently for two minutes.Add carrot mixture and cilantro gently tossing to coat.Season to taste.
- Serve into individual lettuce leaves and, if desired add chili sauce.
1 serving (12.4 oz)
Total Carbs 25 g
Dietary Fibre 7 g
Sugars 16 g
Protein 28 g
Total Fat 14.7 g; Saturated Fat 3.3 g; Trans Fat 0.1 g
Calcium 9%; Iron 17%; Vitamin A 202%; Vitamin C 116%