Total Time: 15 Min
Makes: 24 servings
2 cups finely chopped cooked chicken
4 medium green onions, diagonally sliced (1/4 cup)
1 can (8 oz) sliced water chestnuts, drained, finely chopped
1/2 cup gluten free spicy peanut sauce (from 7-oz bottle)
1 tablespoon chopped fresh mint leaves
1/4 teaspoon crushed red pepper flakes
24 small (about 3 inch) Bibb lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
1/2 cup chopped gluten free roasted salted peanuts
1.In medium bowl, mix all ingredients except lettuce and peanuts.
2.Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.
Nutrition Information:
1 Serving (1 Serving)Calories 60(Calories from Fat 35);Total Fat 3 1/2g(Saturated Fat 1/2g,Trans Fat 0g);Cholesterol 10mg;Sodium 35mg;Total Carbohydrate 2g(Dietary Fiber 0g,Sugars 0g);Protein 5g;Percent Daily Value*:Vitamin A 4%;Vitamin C 2%;Calcium 0%;Iron 0%;Exchanges:0 Starch;0 Fruit;0 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;1/2 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:0;
*Percent Daily Values are based on a 2,000 calorie diet.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Kitchen Tips Increase the crushed red pepper flakes to 1/2 teaspoon if you like spicy-hot food.
If you have leftover fresh mint leaves, drop a few in a pitcher of iced tea for a refreshing summer drink.
Resources: Live Gluten Free
Related articles
0 comments:
Post a Comment