Chicken Lettuce Wrap

A fun and unique meal that is low in carbs and heart healthy. Great for impressing family or friends!

Ingredients

Nonstick cooking spray

2 pounds  uncooked ground chicken breast

3 green onions

18  ounce can  water chestnuts, drained and chopped

1 cup  shredded carrots (2 medium)

1 cup  frozen sweet soybeans (edamame)

4 teaspoons  reduced-sodium soy sauce

1 tablespoon  Chinese-style hot mustard

2 teaspoons  reduced-sodium teriyaki sauce

1 teaspoon  rice vinegar

1/2 teaspoon  ground black pepper

114 1/2 ounce can  reduced-sodium chicken broth

2 tablespoons  hoisin sauce

12 leaves  butterhead (Bibb or Boston) lettuce or iceberg lettuce

 Sesame seeds (optional)

Directions

1.Lightly coat a large skillet with cooking spray. Heat skillet over medium-high heat. Add chicken to skillet and cook until no longer pink, using a wooden spoon to break up meat as it cooks. Thinly slice white parts of green onions; set aside. Cut the green parts of green onions into slivers; set aside.

2.In a 3 1/2- or 4-quart slow cooker combine cooked chicken, the white parts of green onions, the water chestnuts, carrots, frozen edamame, soy sauce, mustard, teriyaki sauce, vinegar, and pepper. Pour broth over all.

3.Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.

4.Strain mixture, discarding cooking liquid. Stir hoisin sauce and the green onion slivers into chicken mixture. Serve with lettuce leaves and, if desired, Asian chili sauce and sesame seeds.

Recipe from bhg.com

Nutrition Facts (Servings Per Recipe 6, Total kcal. 258)  Fat, total (g) 4, cholesterol. (mg) 88, carbs. (g)13, fiber (g) 3, sugar (g) 6, protein (g) 40.