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Diabetes Appetizers Menu
Asian Style Chicken Salad Wraps (Makes 18-20 rolls)
Ingredients:
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
Method:
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Mix all the ingredients for marinade in a bowl. Mince chicken breast, then marinade for about 30 minutes.
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Meanwhile, wash and drain the lettuce leaves. Making sure that each lettuce leave are in a bowl shape.
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In a separate bowl, mix all your sauce ingredients to make your sauce. Then set a side.
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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.
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Add in your sauce to your chicken and chestnut and cook over heat for a couple minutes. Then remover from heat.
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Arrange the lettuce bowls and spoon in chicken mince and cucumber to serve.
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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