Looking for more? Try this lettuce wrap recipe here!
3/4 cup quinoa, rinsed
1/4 tsp sea salt
1/3 cup chopped fresh mint
1/4 cup low-sodium chicken broth
1/4 cup rice vinegar
1/4 cup fresh lime, juice plus 8 lime wedges for serving
2 tbsp raw honey
1 tbsp fish sauce
1/2 tsp potato starch
1 stalk lemongrass, root end trimmed, tough outer layers discarded
1 lb ground chicken breast
1 large shallot, sliced
3 cloves garlic, chopped
1/4 tsp red pepper flakes, or to taste
1/4 cup roasted unsalted peanuts, chopped
1 1/3 packed cups grated carrot
1 to 2 mangos, peeled and cut into small wedges
16 to 20 large Bibb or Boston lettuce leaves (from 2 heads)
Cook quinoa according to package directions using 1/4 tsp salt. Stir in mint.
Meanwhile, in a medium bowl, whisk together broth, vinegar, lime juice, honey and fish sauce. To a small bowl, add potato starch and 2 tsp water and stir well. Keep both mixtures close at hand. Cut a 2½- to 3-inch piece from bottom of lemongrass stalk and discard rest. Cut in half lengthwise, then chop as finely as possible; set aside. (NOTE: You should end up with about 2 tbsp chopped lemongrass.)
Mist a large nonstick skillet with cooking spray and heat to medium-high. Add chicken and shallot and cook, stirring occasionally and breaking up meat with a spoon, until chicken is no longer pink in center, 6 to 8 minutes. Add garlic, pepper flakes and lemongrass and cook, stirring constantly, for 1 minute. Add broth mixture and bring to a simmer; reduce heat to low. Add potato starch mixture and stir to combine. Simmer just until slightly thickened, 1 to 2 minutes. Remove from heat and stir in peanuts. If serving immediately, divide chicken mixture, quinoa, carrot and mangos evenly among lettuce leaves and squeeze lime wedges over top.
Serving Size: 3/4 cup chicken, 1/2 cup quinoa, 1/2 mango
Replace the bacon in your BLT with lean tuna and you've got a CE-approved snack. We've also swapped out the bread for Boston lettuce for a sushi-inspired mini-meal - with each wrap packing a mere 52 calories!
Strengthen your eyes and bones with this quick and easy BLT salad. Each serving offers a healthy helping of vision-enhancing vitamin A (59% DV) and vitamin K (67% DV), a bone-building nutrient that assists in calcium absorption.
A zesty peanut lime sauce is the star of these 10-minute chicken wraps. These are a perfect choice for a take-to-go lunch – simply make the salad in advance and keep refrigerated. When ready to eat, assemble in the lettuce leaves.