Craving a keto-friendly meal? These Chicken Stir-Fry Lettuce Wraps are packed with tender chicken, crunchy cabbage, and bean sprouts for a tasty, low-carb dish. 

YIELDS 1 Serving

3 1/2 oz. chicken breast, raw, cut into bite-sized pieces
1/2 cup bean sprouts
1/2 cup raw cabbage, shredded
1/2 tsp dried basil
Salt and pepper, to taste (optional)
1 tbsp water OR 1 tbsp fat-free Cheese and Garlic Italian salad dressing (such as Bernstein's brand)
3-4 large lettuce leaves (romaine, red or green leaf, iceberg)
Cooking spray
2 cups boiling water  

1. Lightly coat a non-stick skillet with cooking spray (such as Pam).
2. Add the chicken breast pieces to the skillet and sprinkle with basil, salt, and pepper.
3. Cook the chicken until no longer pink, about 5 minutes (depending on the size of the pieces).
4. Add the bean sprouts, shredded cabbage, and 1 tbsp of water or salad dressing to the skillet. Stir-fry until the sprouts and cabbage are tender.
5. Place the lettuce leaves in a large colander and pour boiling water over them to wilt and make them pliable.
6. Let the lettuce drain and blot away any excess moisture with a paper towel.
7. Lay the lettuce on a plate and fill each leaf with a spoonful of the chicken mixture.
8. Wrap the lettuce around the chicken mixture, like a burrito.
9. Repeat until all the mixture and lettuce are used.