Chicken Kebab Lettuce Wraps

Chicken Kebab Lettuce Wraps


Makes 4 servings. Per Serving:










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



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.

The Diet, Nutrition and Recipes provided are based on the USDA and HHS 2015-2020 Nutrition Guidelines Report as well as the USDA What’s Cooking website.

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