Chicken and Veggie Lettuce Wraps

A delicious and healthy recipe that is perfect for those nights your craving Chinese but don’t want to break the diet!

Serves 2


  • 6 ounces organic chicken breast – cooked and diced
  • 10 oz brown rice (1 bag from box of 3 frozen bags)
  • 1/4 cup edamame
  • 1/4 cup diced baby bell peppers
  • 1/4 cup snap peas
  • 1 shallot, diced
  • 1 carrot stick, chopped
  • 1 celery rib, chopped
  • 2 tbsp organic low sodium vegetable broth
  • 1 tbsp walnut oil
  • 1 tbsp balsamic vinaigrette
  • 1 tsp cayenne pepper
  • 1 tsp sweet paprika
  • 1 head green cabbage


  1.  Heat walnut oil in skillet.  Once warm, add vegetable broth and all vegetables.
  2. Cook rice (microwavable version is easiest if you can find it.)
  3. Saute the vegetables on medium heat for approx. 7-10 minutes.  Once soft, add cooked and diced chicken, cooked rice and balsamic vinaigrette.
  4. Cover and cook chicken, rice and veggies together on low heat for another 5 minutes.  Add cayenne pepper and sweet paprika and stir.
  5. Tear apart cabbage leaves from head.
  6. Separate sauteed mixture in half and serve smaller portions on top of cabbage leaves.
  7. Enjoy!

Nutrition Facts:

Total Calories: 380

Carbs: 41.9g; Fat: 12.4g ;  Protein: 28.5g;  Fiber: 5.6g