After some research, I came up with the following lower sodium, low carb Asian meal that has become one of our favorites.
Chicken Asian Wraps with Rice
1 lb ground chicken (I have also used ground turkey and/or ground pork)
1/2 medium yellow onion, diced
3 small sweet peppers, diced
1/8 cup Julianne sun dried tomatoes
1 large garlic clove, minced
1 large carrot, sliced thinly
Salt, ground pepper, ground ginger, sesame seeds, red pepper flakes
EVOO, low-sodium soy sauce, 1 1/2 cup low sodium chicken broth
1 cucumber, sliced into strips
Texas Pete Hot sauce
Rice-a-Roni, made according to directions on the box (optional for those low carb-ers)
--> In a large skillet, heat the EVOO on med-hi; add ground chicken and season with salt and pepper.
-->Add carrots, sun dried tomatoes, onions and peppers. Cook until soft, then add the minced garlic.
-->Add the spices to the meat and vegetable mixture. Make a space in the middle of the pan and add the sesame seeds to the pan.
--> Let the sesame seeds toast for 30 seconds. Then add a splash of chicken broth and stir the sesame seeds into the meat/vegetables.
-->Add remainder of chicken broth and a few splashes of soy sauce and stir. Bring to a boil and reduce heat. Cover and let simmer until mixture thickens.
-->Slice cucumber and arrange lettuce on plates while meat is simmering. The rice should be cooked and ready to serve when meat is ready.
-->Arrange the wraps with the rice on bottom of lettuce, a couple of slices of cucumber, then meat. Eat it like an Asian taco. Remember, you can leave the rice off for those who are doing a low carb diet. Enjoy!!