Swiss chard replaces the usual lettuce in these easy wraps, adding an earthy flavor and more vibrant color. The chicken mixture comes together quickly and easily and gets most of its savory oomph from the oyster sauce, which you’ll find with the Asian sauces at the grocery store.
Active time: 18 minutes Total time: 18 minutes
Rainbow Chard Chicken Wraps
Ingredients
- 8 medium (340g) rainbow chard leaves with stems
- 1 tablespoon canola oil
- 1 1/2 cups (176g) zucchini, finely chopped
- 1 1/3 cups (85g) shiitake mushroom caps, finely chopped
- 4 garlic cloves, minced
- 1 pound (454g) ground chicken
- 1/2 cup (75g) water chestnuts, finely chopped
- 2 1/2 tablespoons (37ml) oyster sauce
Directions
Remove stems from chard leaves; thinly slice and set aside. Arrange leaves on a microwave-safe plate; cover with damp paper towels. Microwave on high until barely wilted, 1 minute. Uncover and let cool.
Heat oil in a large nonstick skillet over medium-high heat. Add chard stems, zucchini, mushrooms, and garlic to the pan; saute 3 minutes. Clear a spot in the middle of the pan and add chicken; cook 2 minutes, stirring occasionally to crumble chicken. Stir chicken into vegetable mixture; cook, stirring frequently, until chicken is cooked through, 4–5 minutes. Stir in water chestnuts and oyster sauce. Spoon about 1/2 cup chicken mixture into each chard leaf.
Serves: 4 | Serving Size: 2 wraps
Nutrition (per serving): Calories: 242; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 92mg; Sodium: 889mg; Carbohydrate: 13g; Dietary Fiber: 3g; Sugar: 6g; Protein: 26g
Nutrition Bonus: Potassium: 501mg; Iron: 7%; Vitamin A: 7%; Vitamin C: 14%; Calcium: 9%
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