1 lb chicken breasts, grilled or baked and finely diced
2 garlic cloves, minced
2 tbsp low sodium soy sauce
1 Package of Skinny Noodles
1 ½ cups shredded carrot
1 ½ cups shredded purple cabbage
1 tsp sesame oil
1 tsp sesame seeds
1 green onion, thinly sliced
1 head butter lettuce, washed and dried
1. In a saucepan over medium-low heat, add oil and garlic. Once fragrant, add the chicken and stir. Add soy sauce, stir for about 1 minute. Remove from heat.
2. Over the sink and colander, open package of Skinny Noodles. Rinse well. In a small saucepan, boil water with a pinch of salt. Add noodles and stir. Boil for 2-3 minutes. Remove from heat and drain in colander. Rinse with cold water. Once cooled cut noodles into pieces for the lettuce wraps.
3. In a large bowl, add carrots and cabbage. Drizzle sesame oil, pepper, and sesame seeds. Top with green onions.
4. To make wraps, use a spoon to scoop chicken then slaw into a butter leaf.
Nutritional info per serving: serves 6
Protein: 25 g
Fat: 4 g
Carbs: 5 g