AmericanAsian

Chicken Fajita Lettuce Wraps

Name: Chicken Fajita Lettuce Wraps
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound skinless boneless chicken breast (sliced crosswise into 1/4-inch slices); 2 teaspoons cornstarch; 1 tablespoon low-sodium tamari; 1 teaspoon sherry; 1 teaspoon chili powder; 2 tablespoons chicken stock; 1 tablespoon red wine vinegar; 1 tablespoon low-sodium tamari; 1 tablespoon sherry; canola cooking spray; 1 medium-sized red onion (thinly sliced); 2 cloves garlic (peeled and slightly smashed); 1 large red bell pepper (stemmed, cored, and cut into thin strips); 1/4 cup chicken stock; 1/4 teaspoon Kosher salt; 2 tablespoons roughly chopped fresh cilantro leaves; 12 Boston lettuce leaves (or other large lettuce leaves); 1 ripe mango -- peeled and cubed; cilantro leaves (whole); lime wedges

Chicken Fajita Lettuce Wraps fit deliciously into the MM-Green category. I use a cast iron skillet or a wok.

By Chef Laura Bonicelli

mangored bell peppersherry

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Servings

4 servings

Ingredients

1 poundskinless boneless chicken breast (sliced crosswise into 1/4-inch slices)
2 teaspoonscornstarch
1 tablespoonlow-sodium tamari
1 teaspoonsherry
1 teaspoonchili powder
2 tablespoonschicken stock
1 tablespoonred wine vinegar
1 tablespoonlow-sodium tamari
1 tablespoonsherry
canola cooking spray
1 medium-sized red onion (thinly sliced)
2 clovesgarlic (peeled and slightly smashed)
1 large red bell pepper (stemmed, cored, and cut into thin strips)
1/4 cupchicken stock
1/4 teaspoonKosher salt
2 tablespoonsroughly chopped fresh cilantro leaves
12 Boston lettuce leaves (or other large lettuce leaves)
1 ripe mango -- peeled and cubed
cilantro leaves (whole)
lime wedges

Instructions

1
Combine chicken, cornstarch, tamari, sherry, and chili powder in a small bowl. Stir until cornstarch dissolves, and the mixture coats the chicken. Set aside.
2
Combine the broth, vinegar, tamari, and sherry. Set aside.
3
Heat a 12-inch heavy-bottomed skillet over high heat. Spray the pan with cooking spray and add the onion and garlic. Stir-fry for 1 minute and push to the side. Add the chicken in an even layer in the center of the pan. Cook undisturbed for 1 minute until the chicken begins to brown. Stir fry the chicken for one minute, trying not to disturb the onions, and remove the chicken to a plate. The chicken may not be cooked through.
4
Add the bell pepper, stir fry with the onion for one minute, then add the broth—cover and cook for 1 minute. Uncover, and stir in the chicken along with the reserved broth mixture. Season with salt and stir-fry until the chicken cooks through, 1 to 2 minutes. Remove the garlic and stir in the fresh cilantro.
5
Serve over lettuce leaves topped with mango and more cilantro.

Nutrition (per serving)

268

Calories

33g

Protein

26g

Carbs

Fat

Fiber

848mg

Sodium