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!
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.
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.