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Asian Style Chicken Salad Wraps (Makes 18-20 rolls)


500g boneless chicken breasts, with fat remove
1 can chestnuts, drained and finely chopped
1 large lettuce, enough for to make 18-20 wraps
1 large cucumber, seeded and sliced into thin sticks

 To make marinade:

2 tablespoons salt reduced soy sauce
1 teaspoons corn flour
1 teaspoons sesame oil
½ teaspoon chill oil
2 tablespoons rice vinegar
2 tablespoon water
1 tablespoon ginger, peeled and grated

To make sauce:

1/2 teaspoon chill oil
1 teaspoon garlic sauce
2 teaspoons hoi-sin sauce



  1. Mix all the ingredients for marinade in a bowl. Mince chicken breast, then marinade for about 30 minutes.
  2. Meanwhile, wash and drain the lettuce leaves. Making sure that each lettuce leave are in a bowl shape.
  3. In a separate bowl, mix all your sauce ingredients to make your sauce. Then set a side.
  4. Light oil a nonstick pan. Lightly stir-fry the chopped chestnut. Remove from pan. Then with little oil stir-fry mince chicken breast until cooked through and golden brown in color. Then add chestnut and cook until they are mixed well.
  5. Add in your sauce to your chicken and chestnut and cook over heat for a couple minutes. Then remover from heat.
  6. Arrange the lettuce bowls and spoon in chicken mince and cucumber to serve.
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Per Serving:

85 calories (22% calories from fat)
15g Protein
3g fat
0.4g saturated fat
6g carbohydrate
1.5g dietary fiber
30mg cholesterol
235mg potassium
195gm sodium


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