Chicken Stir-Fry Wraps

A fun recipe using a lettuce leaf as a wrap!

 1  1/2 lb Boneless, skinless chicken breasts, halved horizontally and thinly sliced

1/4 tsp Sea salt

1/4 tsp Black pepper

2 T Olive oil, divided

1 Medium onion, thinly sliced

1 Large red bell pepper, thinly sliced

3 Cloves garlic, minced

1  1/2 tsp Fresh ginger, peeled and grated

1/4 tsp Red pepper flakes, or to taste

3 T Lite soy sauce

3 T Rice vinegar

1  1/2 tsp Cornstarch mixed with 1 T water

4 Iceberg lettuce leaf cups

Season chicken with salt and pepper.  In a large nonstick skillet or wok, heat 1 T olive oil over medium high heat.  Add the chicken, cook, stirring constantly 4-5 minutes, or until done.  Transfer to a plate, keep warm.  Add remaining oil to pan, add onion and bell pepper.  Reduce heat to medium.  Cook until onion is tender and golden, about 4 minutes.  Add garlic, ginger, and red pepper flakes, cook and stir about 1 minute.  Stir in soy sauce, rice vinegar, and cornstarch mixture, remove from heat.  Add chicken, toss to coat.  Serve in lettuce cups.

Serves 4.  Per serving:  307 calories, 12 g fat, 2 g saturated fat, 119 mg cholesterol, 676 mg sodium, 8 g carbohydrate, 1.5 g fiber, 39 g protein.