Satisfy those Asian food cravings minus the carbs with this Teriyaki Low Carb Chicken Wraps Recipe with Lettuce!
Swiss Chard is my new best friend. Seriously. Any of you low carb dieters out there ought to introduce yourself to Swiss Chard. Go ahead. Don’t be shy. Just walk right up and… take a bite.
Why? Because Swiss Chard is the perfect substitution for any of the following: bread, sandwich wraps, tortillas, taco shells, etc etc etc… Basically, anything that you used to use as any sort of wrap. I’ve seen numerous “lettuce wrap” recipes (and even created one of my own, many moons ago) that use regular big pieces of lettuce. These are surely delicious (as I said, I’ve tried them!), but I do have two issues…
First, regular P.F. Changs-inspired lettuce wraps take far too long to make. There is too much chopping and slicing and dicing and mixing and measuring… so, while some of you methodical and detail-oriented folks may thrive on the recipe, it’s just not feasible for my tiny little attention span… Good thing these Swiss Chard Wraps are easy and have half the ingredients!
Second, the large lettuce leaves typically used in P.F. Changs-inspired lettuce wraps break quite easily. This creates a physical mess on my plate as well as an emotional mess when I fail to get all of the food into my mouth. Oh. The. Agony. Good thing these Swiss Chard Wraps are unbreakable (seriously) and actually act like a wrap, instead of breaking all over your plate!
- Boneless, Skinless Chicken Breasts – Either 3 regular chicken breasts or 8 thinly sliced (I used 1 package of thinly sliced chicken breasts for quicker cooking and cutting)
- 3 tablespoons White Wine Vinegar
- ½ tablespoon Cavender’s Greek Seasoning
- 1 cup of Cilantro, chopped
- 4 stalks Green Onion, chopped
- 1 tablespoon Sunflower Seeds
- 2 Tablespoons Teriyaki Sauce (look for a low-sugar version, if possible)
- Lemon Juice from 1 Lemon
- 8-10 large leafs of Swiss Chard, rinsed
- Optional: Shredded cheese to top
- Place chicken breasts in a medium pan with White Wine Vinegar over medium heat. Sprinkle half of the Cavender’s Greek Seasoning on top of the chicken breasts. After 10-12 minutes, flip each piece of chicken and sprinkle the other side with seasoning, then cook for another 10-12 minutes, or until there is no visible pink meat within a cut chicken piece.
- While chicken breasts are cooking, chop cilantro and green onion and place in a medium bowl.
- Once chicken breasts are cooked, chop into small pieces (mine were less than ½ inch on each side… you’re welcome to be more or less picky!) and add to the bowl with cilantro and green onion.
- Add sunflower seeds, teriyaki sauce, and lemon juice to the bowl and toss or shake well.
- Serve with rinsed leaves of Swiss Chard, which can be used just like a lettuce wrap or tortilla/taco wrap. Garnish with your chosen shredded cheese, if desired!