Chicken And Brown Rice Lettuce Wraps Recipes

Steps:

• Heat oil in a large straight-sided skillet over medium heat. Season chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Cook, turning, until golden on all sides, about 10 minutes; transfer to a plate.
• Add onion, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper to skillet. Cook, stirring frequently, until onion is softened, 3 to 5 minutes.
• Stir in rice, tomatoes, peppers, and 1 1/4 cups water; nestle chicken pieces in rice mixture. Bring to a boil; reduce heat. Cover, and simmer over medium-low heat until rice is tender, 55 to 60 minutes. If any liquid remains in skillet, remove lid and simmer until evaporated.
• Sprinkle peas over contents of skillet; cover, and remove from heat. Set aside until peas are heated through, about 10 minutes. Serve with lemon wedges, if desired.

Steps:

• Cook rice according to package directions.
• Combine shredded chicken and buffalo sauce in a bowl.
• Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
• Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
• Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
• Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.

Steps:

• 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. When the rice is cooked, remove the pan from the heat.
• Meanwhile, heat the sesame oil in a medium nonstick skillet over medium-high heat. Cook the chicken for 4 to 6 minutes, or until no longer pink in the center, stirring occasionally.
• Stir the remaining ingredients except the romaine into the rice mixture. Stir in the chicken. Spoon the mixture down the center of each romaine leaf and roll loosely. Place with the seam side down on plates. Serve immediately for the best texture.
• Instead of rolling the filling in romaine leaves, try serving it on about 4 cups chopped romaine or packaged angel hair slaw.
• (Per Serving)
• Calories: 247
• Total Fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.0g
• Cholesterol: 66mg
• Sodium: 316mg
• Carbohydrates: 22g
• Fiber: 3g
• Sugars: 3g
• Protein: 29g
• Dietary Exchanges
• 1 1/2 Starch
• 3 Very Lean Meat