Chicken and Brown Rice Lettuce Wraps

1. 1

   In a medium saucepan, prepare the rice using the package directions, omitting the salt and oil and adding the carrots to the boiling water when you add the rice.

2. 2

   When the rice is cooked, remove the pan from the heat.

3. 3

   Meanwhile, heat the sesame oil in a medium nonstick skillet over medium-high heat.

4. 4

   Cook the chicken for 4 to 6 minutes, or until no longer pink in the center, stirring occasionally.

5. 5

   Stir the remaining ingredients except the romaine into the rice mixture.

6. 6

   Stir in the chicken.

7. 7

   Spoon the mixture down the center of each romaine leaf and roll loosely.

8. 8

   Place with the seam side down on plates.

9. 9

   Serve immediately for the best texture.

10. 10

    Instead of rolling the filling in romaine leaves, try serving it on about 4 cups chopped romaine or packaged angel hair slaw.

11. 11

    (Per Serving)

12. 12

    Calories: 247

13. 13

    Total Fat: 3.5g

14. 14

    Saturated: 0.5g

15. 15

    Trans: 0.0g

16. 16

    Polyunsaturated: 1.0g

17. 17

    Monounsaturated: 1.0g

18. 18

    Cholesterol: 66mg

19. 19

    Sodium: 316mg

20. 20

    Carbohydrates: 22g

21. 21

    Fiber: 3g

22. 22

    Sugars: 3g

23. 23

    Protein: 29g

24. 24

    Dietary Exchanges

25. 25

    1 1/2 Starch

26. 26

    3 Very Lean Meat

* Per serving · 4 servings · Values may vary.

No additional tips available.