Quinoa Chicken Lettuce Wrap
These Quinoa Chicken Lettuce Wraps are a light and healthy meal that is perfect for a quick lunch or dinner. The dish is gluten-free and dairy-free, making it suitable for those with dietary restrictions. This recipe is low in fat, as it uses less oil. It is also soy sauce and vinegar-free, making it a great option for those with soy or vinegar allergies. The use of quinoa and chicken makes this dish high in protein and a good source of fiber, making it a nutritious meal option.
Nutrition Facts
Per serving
Energy
162 kcal
Protein
14 g
Carbs
11 g
Fat
7 g
Fiber
3 g
Ingredients
Ground Chicken
250 gram (250g)
Quinoa
0.25 cup (50g)
Chopped Onion
1 small cup (80g)
Olive Oil
1 tsp (5g)
Clove Garlic, Chopped
1 tsp (5g)
Red Bell Pepper
0.25 cup, chopped (50g)
Cumin Powder
1 tsp (2g)
Chilli Powder
1 tsp (2g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.25 tsp (0.5g)
Lettuce
4 medium leaf (60g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
Heat olive oil in a large skillet over medium-high heat.
Add chopped onion and minced garlic and cook until onion is translucent.
Add diced red bell pepper and cook for 2-3 minutes until it softens.
Add the ground chicken, cumin, chili powder, salt, and pepper. Cook until the chicken is fully cooked and no longer pink.
Add the cooked quinoa to the skillet and stir to combine.
Remove from heat and let it cool for a few minutes.
Spoon the chicken-quinoa mixture onto each lettuce leaf.
Garnish with chopped fresh coriander and roll the lettuce leaf into a wrap.