I really like the chicken lettuce wraps that you can get at some restaurants but they can be horrible for you with regard to fat, sodium and calories. I made my own version and instead of lettuce I used fresh, raw green cabbage leaves and barely noticed the difference (and they hold up a lot better)! If you can’t find ground chicken breast prepackaged at the store ask the butcher to grind the chicken breast. If you try it, tell me what you think!

1 lb ground chicken breast
½ cup green onion, sliced
½ cup white onion, diced
3 cloves garlic, minced
1 Japanese eggplant, diced
1 4oz can water chestnuts, diced
1 cup carrots, diced
1 cup baby portabella mushrooms, diced
1 tbsp canola oil
4 tbsp teriyaki sauce
3 tbsp lite soy sauce
1 tbsp sesame oil
1 head of green cabbage
Dash of ground cumin
Dash of chili powder
Sriracha to taste (optional)
Salt and pepper to taste

Heat the canola oil in a skillet over medium heat. Add the onions and sweat for just a couple of minutes. Add the carrots and a dash of salt and pepper and sauté until the carrots are a little tender then add mushrooms and cook for a couple more minutes. Remove the vegetables from the pan, reserve for later use. Add the ground chicken to the hot skillet, add a dash of salt, pepper, cumin and chili powder and brown for about 5 minutes. Add the garlic and sauté for a couple of minutes. Then add the reserved cooked vegetables, eggplant, and water chestnuts along with the teriyaki and soy sauces and sesame oil (and Sriracha if desired). Stir together and cook for a few minutes. Add additional seasoning to taste. Serve with whole green cabbage leaves on the side to act as a wrapper for the meat/veggie mix, like a taco.

Healthy Eating!