Entree: Chicken Stir-Fry Wraps

1.5 pounds skinless chicken breast, thinly sliced horizontally

coarse salt

ground pepper

2 Tbsp. olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper (ribs & seeds removed), thinly sliced

3 garlic cloves, minced

1.5 tsp. grated/peeled fresh ginger

1/4 to 1/2 tsp. red pepper flakes

3 Tbsp. soy sauce

3 Tbsp. rice vinegar

1/2 tsp. cornstarch mixed with 1 Tbsp. water

12-16 Boston lettuce leaves (about 2 heads)

1.Season chicken with salt and pepper. In a large, nonstick skillet, heat 1 Tbsp. oil over high heat. Add 1/2 of chicken; cook, stirring constantly until opaque. Repeat with remaining chicken.

2. Add remaining Tbsp. oil to pan, along with onion and bell pepper; cook, stirring constantly until onion is tender and golden.

3. Reduce heat to medium; add garlic, ginger, and red pepper flakes; cook, stirring, until fragrant, 30-60 sec.

4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Cook Time: 45 minutes

Makes: 4 servings

Per Serving: 298 calories; 9.1 grams of fat; 41.6 grams of protein; 11.3 grams of carbohydrates

Serve with brown rice and a fruit salad.

Make this dish gluten-free: Replace regular soy sauce with wheat-free soy sauce (tamari brand is recommended)

*Recipe from Prevention Magazine