Chicken Wraps

The flavors in this recipe was so yummy and inviting to my taste buds. I got this recipe from The Fat Flush Diet. If you don't like the lettuce wrap, you could even cut up  your lettuce and top it with the cabbage mixture and chicken to make a salad.

Chicken Wraps
2 boneless, skinless chicken breast
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
2 teaspoons fresh grated ginger
3 minced garlic cloves
2 tablespoons apple cider vinegar
1/2 cup low sodium or no-salt chicken broth
1/8 teaspoon Stevia
1 jalapeno, minced
3 green onions, chopped
1 medium onion, chopped
1 green pepper, chopped
1 carrot, chopped
4 cups thinly sliced cabbage
1 cup cilantro, chopped
1 tablespoon flaxseed oil (I couldn't find the oil, but found grounded flaxseed)
1 lime, juiced
romaine lettuce leaves

Place chicken in plastic bag or dish with a lid with cumin, cayenne, cinnamon, 2 teaspoons ginger, and 1 garlic clove. Seal bag and refrigerate for at least an hour or over night.

Preheat oven to 350 degrees and bake your chicken uncovered for 30 minutes. In small bowl mix together your dressing. This is so yummy. Combine vinegar, broth, Stevia, the remaining ginger, garlic, and jalapeno.

In a large skillet, combine the dressing with green onions, onion, green pepper, carrots, and cabbage. Cook until vegetables are tender. Remove from  heat and toss in cilantro, flaxseed, and lime juice.

Slice chicken and serve on washed Romaine lettuce leaves with cabbage mixture.

I really enjoyed this meal. All the flavors of the ginger and cumin just popped in my mouth. Don't forget to save your leftovers for the stir fry recipe coming up this week.

Be Sweet and Stay Sweet!