ASIAN WRAP

Makes 6 servings

This filling is typically served in Chinese restaurants with lettuce leaf wraps. In this version, jicama adds crunch in place of the typical high-carb water chestnuts. It’ll keep your lunches exciting and is a go-to when you want to change it up!

 

INGREDIENTS:

1 pound ground chicken
1 cup sweet onion, chopped
½ cup jicama, chopped
2 green onions, chopped
¼ cup sugar-free teriyaki or hoisin sauce
12 lettuce leaves
1 teaspoon pink Himalayan salt

 

INSTRUCTIONS:

1. Heat a frying pan over medium-high heat. Add chicken, pink Himalayan salt and cook, stirring and breaking up with a spoon, until cooked through and crumbled, 10 minutes.
2. Add onion and sauté for 2–4 minutes, until soft. Add jicama, green onions, and sauce and cook 2–4 minutes more, until heated through and hot.
3. Serve with lettuce leaf wraps.

 

NUTRITIONAL INFORMATION PER 1 SERVING:

CALORIES (KCAL): 211 KCAL
CARBS: 8 G
SATURATED FAT: 4 G
CHOLESTEROL: 57 MG
PROTEIN: 16.21 G
POTASSIUM: 428 MG
SODIUM: 532 MG
IRON: 1.76 MG

 

This AMAZING Recipe can be found in my Keto For Life Cookbook here

 


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