Light Asian Chicken Lettuce Wraps

Ever looking to “healthy up” our lifestyle in a typical New Year’s fashion, I’ve been seeking creative ways to change up the menu. Here’s one I did this week that seemed to be a hit. It starts with Kraft Light Asian Toasted Sesame reduced fat salad dressing. I have used this as a marinade for grilled chicken before, and it seemed to go over well. The nice thing about this is that you can top it on rice, serve it as a lettuce wrap, or in my case, a little bit of both. Abbey had it with white rice, Peggy liked it with brown rice, and I had it with brown rice, and wrapped in lettuce. It’ll come back to the table again soon.

Asian Chicken and Rice Lettuce Wraps

Serves 4

1 lb boneless chicken breasts (finely diced)

4 tablespoons Kraft Light Asian Toasted Sesame reduced fat salad dressing

¼ cup finely diced onion

1 teaspoon minced garlic

½ cup finely diced water chestnuts

¼ cup slivered almonds

1 tablespoon olive oil (optional)

1 teaspoon red pepper flakes

Salt and pepper (to taste)

Lettuce leaves (Butter or Boston Bibb)

4 cups prepared rice (optional)

Heat a wok, if available, or saute pan to medium high heat and coat with non-stick spray, or use optional olive oil. Cook onion for approximately 5 mins, or until it just starts to turn translucent. Mix in garlic and cook 2 more minutes.

Push onions to outer edge, and put chicken, red pepper flakes, salt, and pepper in the center. Cook until it just starts to brown. Mix in water chestnuts, slivered almonds, and salad dressing. Cook for additional 5 minutes, stirring frequently.

Serve on top of prepared rice, or with lettuce leaves. Or both!