Foodie Fridays: Lemongrass Chicken Lettuce Wraps

Here’s a simple (yet delicious!) dinner recipe that is quick enough to throw together on a busy weeknight. It’s filled with healthy protein and fiber, without any pesky and fattening simple carbs. Top your Lemongrass Chicken Lettuce Wraps with a little salsa and chow down!

Here’s what you need… Ingredients (Yields 4 servings) For the lemongrass dressing

• 3 Tablespoons Orange Juice

• 1 Tablespoon lemon Juice

• 1 Tablespoon coconut aminos

• 1 Tablespoon sesame oil

• 1 serrano pepper, seeded and minced

• 1 Tablespoon lemongrass, minced

• 1 teaspoon ginger, grated

For the Chicken Lettuce Wraps

• 1 teaspoon sea salt

• 1 lb boneless, skinless chicken tenders

• 2 heads romaine lettuce fresh chives, for garnish

Instructions

1. In a large bowl, combine the orange juice, lemon juice, coconut aminos, sesame oil, serrano pepper, lemongrass and ginger. Mix. 2. Fill a pot with water and bring to a boil. Add a sprinkle of salt and the chicken tenders. Cook for 5 to 7 minutes, until the chicken is tender. Drain the chicken and shred directly into the bowl and toss with lemongrass dressing. 3. Serve the chicken on romaine lettuce leaves and garnish with chives. Nutritional Analysis: One serving equals: 277 calories; 12g fat, 108mg sodium, 6g carbohydrate, 2g fiber and 34g protein.

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