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Chicken Kebab Lettuce Wraps

Chicken Kebab
Lettuce Wraps

NUTRITION

Makes 4 servings. Per Serving:

422

Calories

12g

Fat

60g

Carbs

19g

Protein

INGREDIENTS

 

For the Chicken Kebabs:

– 2 1/2 cups water

– 1 cup brown rice

– 1/2 pound ground chicken

– 1/2 teaspoon cumin

– 1/2 teaspoon garlic powder

– 1/2 teaspoon salt

– 1 tablespoon fresh lemon juice

– 3 tablespoons chopped parsley

– 1 egg

– 1/4 cup breadcrumbs

 

For the Coleslaw:

– 1/4 cup bell pepper, seeded and thinly sliced

– 1/4 cup finely chopped celery

– 1/2 green apple, peeled and thinly sliced

– 1/4 cup sliced grapes

– 1/2 cup peas

– 1/4 onion, peeled and thinly sliced

– 1/4 cup carrot, peeled and thinly sliced

– 1/4 cup raisins

– 1/4 cup low-fat plain yogurt

– 1/4 cup low-fat mayonnaise

– Salt and freshly ground black pepper

 

To Assemble:

Nonstick spray

8 romaine lettuce leaves

DIRECTIONS

 

1. To make the Chicken Kebabs: In a large stockpot, boil water with the rice over medium-high heat, cover, reduce heat to low, and simmer for 45 minutes, or until tender and water has been absorbed. Preheat the oven to 350°F. In a large bowl, combine all the kebab ingredients, and using your hands, form into 4 patties and place on a large non-stick baking sheet. Bake for 40 minutes, or until golden brown.

 

2. To make the Coleslaw: In a large mixing bowl, combine all of the ingredients and mix well.

 

3. To Assemble: Place patty on top of lettuce leaves and top with coleslaw.