Crisp, crunchy romaine leaves enclose warm chicken and brown rice for an Asian entrée that you’ll want to add to your go-to list.

　　

Ingredients

serves 4, 2 wraps per serving

　　1 cup uncooked instant brown rice

　　1/2 cup preshredded carrots

　　1 teaspoon toasted sesame oil

　　1 pound boneless, skinless chicken breasts halves, all visible fat discarded, finely diced

　　3 medium green onions, sliced

　　1 medium rib of celery, thinly sliced

　　2 tablespoons soy sauce (lowest sodium available)

　　1 tablespoon hoisin sauce

　　8 medium romaine leaves

　　

Step 1

In a medium saucepan, prepare the rice using the package directions, omitting the salt and oil and adding the carrots to the boiling water when you add the rice. When the rice is cooked, remove the pan from the heat.

　　

Step 2

Meanwhile, heat the sesame oil in a medium nonstick skillet over medium-high heat. Cook the chicken for 4 to 6 minutes, or until no longer pink in the center, stirring occasionally.

　　

Step 3

Stir the remaining ingredients except the romaine into the rice mixture. Stir in the chicken. Spoon the mixture down the center of each romaine leaf and roll loosely. Place with the seam side down on plates. Serve immediately for the best texture.

　　

Cook’s Tip

Step 4

Instead of rolling the filling in romaine leaves, try serving it on about 4 cups chopped romaine or packaged angel hair slaw.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 247

　　

Step 7

Total Fat: 3.5g

　　

Step 8

Saturated: 0.5g

　　

Step 9

Trans: 0.0g

　　

Step 10

Polyunsaturated: 1.0g

　　

Step 11

Monounsaturated: 1.0g

　　

Step 12

Cholesterol: 66mg

　　

Step 13

Sodium: 316mg

　　

Step 14

Carbohydrates: 22g

　　

Step 15

Fiber: 3g

　　

Step 16

Sugars: 3g

　　

Step 17

Protein: 29g

　　

Step 18

Dietary Exchanges

　　

Step 19

1 1/2 Starch

　　

Step 20

3 Very Lean Meat

　　American Heart Association Quick & Easy Meals