This quick chicken kale wrap recipe from Self  makes a great weekday lunch!
Who doesn't love lettuce wraps ? They're crunchy, flavorful, and filling. So why not increase their superfood status by swapping out the plain, old iceberg for nutritional powerhouse kale ? For only 34 calories per cup, the leaves deliver satisfying fiber and vitamin C, which has been shown to possibly help burn fat. Now that's a wrap, right?
- 3 tablespoons balsamic vinegar
- 3 tablespoons light brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 2 boneless, skinless chicken breasts (6 ounces each)
- 1 cup yellow squash, diced
- 1 cup mango, diced
- 16 kale leaves (Lacinato or Italian)
- 2 tablespoons olive oil (divided)
- 16 toothpicks
In a bowl, whisk together 3 tablespoons balsamic vinegar, 3 tablespoons light brown sugar, 2 teaspoons cornstarch, 2 teaspoons Dijon mustard, and 1 teaspoon salt. Toss in 2 boneless, skinless chicken breasts (6 ounces each), cut into long, thin strips. Heat a large skillet over high heat; add 1 tablespoon olive oil and reduce heat to medium. Cook chicken strips in marinade, stirring often, until liquid is mostly absorbed, 3 to 4 minutes. In another bowl, combine 1 cup each diced yellow squash and diced mango. Place 2 large Lacinato or Italian kale leaves on counter with edges overlapping. Top with 1/8 of the chicken and 1/4 cup squash and mango mixture; fold over leaves to close and secure with 2 toothpicks. Repeat to make 8 wraps. In same skillet, heat 1 tablespoon olive oil over high heat. Add wraps; cover and cook to soften kale, 1 to 2 minutes. Serve immediately.
THE SKINNY: 359 calories per 2 wraps, 16 g fat (3 g saturated), 35 g carbs, 4 g fiber, 21 g protein
More from Self.com:
- 10-Minute Dinners 
- Easy Chicken Dishes 
- Are You Ready to Drop 10? 
Source: Jonathon Kambouris