Chicken Asian Wraps with Rice

My husband and I have a fetish for Asian food. One of our favorite traditions is going to the Chinese buffet on Christmas and then going to a movie. Though as much as we love eating Asian food out, we had become aware of the fact that we needed to lose weight. The high sodium content and carbohydrate overload was not conducive to our weight loss plan.

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

Romaine Lettuce
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!!