Chicken Kale Wraps
Superfood Kale: For only 34 calories per cup, the leaves deliver satisfying fiber and vitamin C, which may help burn fat.
- 3 tbsp balsamic vinega
- 3 tbsp light brown sugar
- 2 tsp cornstarch
- 2 tsp Dijon mustard
- 1 tsp salt
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 cup yellow squash, diced
- 1 cup mango, diced
- 16 kale leaves (Lacinato or Italian)
- 2 tbsp olive oil (divided)
- 16 toothpicks
In a bowl, whisk together 3 tablespoons balsamic vinegar, 3 tablespoons light brown sugar, 2 teaspoons cornstarch, 2 teaspoons Dijon mustard and 1 teaspoon salt. Toss in two boneless, skinless chicken breasts (6 ounces each), cut into long, thin strips. Heat a large skillet over high heat; add 1 tablespoon olive oil and reduce heat to medium.
Cook chicken strips in marinade, stirring often, until liquid is mostly absorbed, 3 to 4 minutes. In another bowl, combine 1 cup each diced yellow squash and diced mango. Place two large Lacinato or Italian kale leaves on counter with edges overlapping. Top with 1/8 of the chicken and 1/4 cup squash and mango mixture; fold over leaves to close and secure with two toothpicks.
Repeat to make eight wraps. In same skillet, heat 1 tablespoon olive oil over high heat. Add wraps; cover and cook to soften kale, 1 to 2 minutes. Serve immediately.
The skinny: 359 calories per 2 wraps, 16 g fat (3 g saturated), 35 g carbs, 4 g fiber, 21 g protein
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