Crispy Chicken Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Lettuce Wraps

Enjoy these savory chicken lettuce wraps with a delightful crunch from water chestnuts and the fresh burst of mixed veggies. Perfect for a light dinner, this dish features tender chicken blended with a tangy-sweet sauce, wrapped in crisp lettuce leaves for a refreshing bite.

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NUTRITION

350kcal
Protein
37.0g
Fat
9.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Romaine Lettuce Leaves (47g)

1/4 cup Water Chestnuts (28g)

1/4 cup Shredded Carrot (25g)

1/4 cup Diced Red Bell Pepper (15g)

2 Tbsp Chopped Green Onion (10g)

1 Tbsp Low Sodium Soy Sauce (16g)

1 tsp Hoisin Sauce (7g)

1 tsp Sesame Oil (5g)

1/4 cup Cooked Quinoa (43g)

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PREPARATION

  • 1

    Chop the chicken breast into bite-sized pieces. Season lightly with a pinch of salt and pepper if desired.

  • 2

    In a non-stick skillet over medium-high heat, add the sesame oil and cook the chicken until it is browned and cooked through, about 5-7 minutes.

  • 3

    While the chicken is cooking, dice the water chestnuts, shred the carrot, dice the red bell pepper, and chop the green onion. In a small bowl, combine these veggies with the low sodium soy sauce and hoisin sauce.

  • 4

    Once the chicken is cooked, remove from heat and stir in the cooked quinoa. Then, fold in the vegetable mixture ensuring the warm chicken and quinoa lightly soften the veggies.

  • 5

    To serve, layer a generous spoonful of the chicken mixture into fresh romaine lettuce leaves. Enjoy the wraps immediately for a crisp and satisfying meal.

Crispy Chicken Lettuce Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Lettuce Wraps

Enjoy these savory chicken lettuce wraps with a delightful crunch from water chestnuts and the fresh burst of mixed veggies. Perfect for a light dinner, this dish features tender chicken blended with a tangy-sweet sauce, wrapped in crisp lettuce leaves for a refreshing bite.

NUTRITION

350kcal
Protein
37.0g
Fat
9.6g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Romaine Lettuce Leaves (47g)

1/4 cup Water Chestnuts (28g)

1/4 cup Shredded Carrot (25g)

1/4 cup Diced Red Bell Pepper (15g)

2 Tbsp Chopped Green Onion (10g)

1 Tbsp Low Sodium Soy Sauce (16g)

1 tsp Hoisin Sauce (7g)

1 tsp Sesame Oil (5g)

1/4 cup Cooked Quinoa (43g)

PREPARATION

  • 1

    Chop the chicken breast into bite-sized pieces. Season lightly with a pinch of salt and pepper if desired.

  • 2

    In a non-stick skillet over medium-high heat, add the sesame oil and cook the chicken until it is browned and cooked through, about 5-7 minutes.

  • 3

    While the chicken is cooking, dice the water chestnuts, shred the carrot, dice the red bell pepper, and chop the green onion. In a small bowl, combine these veggies with the low sodium soy sauce and hoisin sauce.

  • 4

    Once the chicken is cooked, remove from heat and stir in the cooked quinoa. Then, fold in the vegetable mixture ensuring the warm chicken and quinoa lightly soften the veggies.

  • 5

    To serve, layer a generous spoonful of the chicken mixture into fresh romaine lettuce leaves. Enjoy the wraps immediately for a crisp and satisfying meal.