Easy Almond Chicken Lettuce Wraps: Simple Recipe

INGREDIENTS

1 tablespoon vegetable oil 1/2 cup chopped red bell pepper 1/2 cup chopped onion 2 cups chopped cooked chicken 2/3 cup sweet-and-sour sauce 1/2 cup chopped almonds 2 tablespoons soy sauce 6 (6- to 7-inch) flour tortillas

PREPARATION:

1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.

This recipe appears in: Asian NUTRITIONAL INFORMATION: Serving Size: 1 Almond Chicken Cup Sodium 308 mg Protein 9 g Fiber 1 g Carbohydrate 15 g Cholesterol 19 mg Saturated Fat 1 g Total Fat 7 g Calories from Fat 38 % Calories 157 DIETARY EXCHANGE: Fat 1/2 Meat 1 Starch 1