Health Advocate Blog

Recipe: Barbecue Chicken Kale Wraps

From EatingWell

Smooth, lacinato kale (aka dinosaur kale) is topped with barbecue chicken, carrots and cabbage in this healthy, gluten-free lettuce wrap recipe. Try them for a low-carb dinner or light lunch.


Makes 4 servings

8 small kale leaves or 4 large kale leaves, cut in half crosswise

1 tablespoon canola oil

1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces

¼ teaspoon salt

5 tablespoons prepared barbecue sauce

1 tablespoon rice vinegar

1½ teaspoons Cajun seasoning

1 cup thinly sliced red cabbage

1 cup julienned carrots

¼ cup thinly sliced scallion greens


Active time 30 minutes

Total time 30 minutes

  1. Wash and dry kale leaves well; cut out any tough ribs or stems.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, season with salt, and cook, stirring often, until cooked through, 4 to 6 minutes.
  3. Meanwhile, whisk barbecue sauce, vinegar and Cajun seasoning together in a small bowl.
  4. Remove the pan from the heat, add the sauce mixture, and stir to combine. Serve it in the kale leaves, topped with cabbage, carrots and scallion greens.

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