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Nutrition
Low Carb Lettuce Wraps
The lettuce wrap is a low-carb nutritive delicious meal which is an excellent option if you are on a low-carb or keto diet!
Satiety & weight management
Chickpeas can keep you satiated for a longer period, which can help you avoid overeating and unnecessary weight gain.
Prevents anemia
Without iron, the body can not provide oxygen to its cells, which can lead to iron deficiency anemia. Symptoms include weakness and fatigue. In severe cases, life threatening complications can arise.
Improves your heart health
Fibre, potassium, Vitamin B, copper, magnesium and selenium in chickpeas all promote heart health. Fibre helps in reducing any heart disease risks and also lowers blood cholesterol levels.
Keeps your gut healthy
Cucumbers are filled with a lot of fiber, which is simply great for your guts health. But, when you eat them in pickle form, they’re really superstars in this category. Pickles are made of cucumbers plus the right mix of pickling spices, salt and vinegar. “The fermentation process makes them perfect fuel for your gut. The “good bacteria” in your gut is associated with a host of benefits like better immunity and functional bowels.
Regulates insulin levels
Since cucumbers are rich in water, they expand in your stomach and thus reduce cravings for sugary snacks, which is a great way to regulate insulin levels.
Low-carb lettuce wraps - Full Recipe
2
serves
264.9
K calories
50
minutes
5/10
simplicity
Easy Steps
01Sear the chicken skin side down in a deep saucepan.
02Remove any excess oil from the pan that leaches out, and then add water, along with everything else. Bring to a boil, then reduce to a simmer.
03Cook for about 30 to 45 mins until the chicken starts falling off the bone.
04Remove the chicken, discard the skin and quickly shred the meat using two forks while hot.
For the Sauce
- Organic/country chicken with bone: 500 gms
- Water: 1 litre
- Sliced Ginger : 1-inch thick piece
- Spring Onions: 2 stalks
- Crushed garlic: 3 cloves
- Soy Sauce: 1 tbsp
- Fresh/dried shiitake/oyster mushrooms: 10 pieces
- Pak choi: 4-6 stalks (sliced lengthways)
- Cooked rice: 1.5 cups
- Finely chopped spring onion: 1 stalk
- Finely chopped green chilli: 1
- Handful of chopped coriander leaves
- Cooking liquor: 1 ladle
- A few drops of sesame oil
- Salt or soy sauce to taste
Discard the ginger, garlic and spring onion (or reserve for future use in stock, to minimise wastage). Set the mushrooms aside.
06Poach the pak choi for two minutes until it is cooked, but still bright green. Set aside.
07Season the stock with a dash of soy sauce. This will be naturally salty due to the chicken bones, so add sparingly.
08Assemble the serving bowls and add the rice, shredded chicken, mushrooms, pak choi and two ladlefuls of the cooking liquor. Enjoy!
Nutritive Value
- Carbohydrates: 23.7g
- Protein: 24.2g
- Fat: 9.6g
- Fibre: 1.8g
Related Story: Gajar Ka Halwa
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