Kale and Grilled Chicken Wraps with Lettuce Wraps
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
1 cup kale, chopped
1 cup cooked chicken breast, sliced
4 large lettuce leaves (such as romaine or butter lettuce)
1/4 avocado, sliced
1/2 cucumber, thinly sliced
1/4 cup cherry tomatoes, halved
1 tablespoon olive oil
1 tablespoon lemon juice
Salt and pepper to taste
1 teaspoon garlic powder 
Instructions
Start by heating a grill pan or outdoor grill over medium heat.
While the grill is heating up, prepare the kale by washing and chopping it into bite-sized pieces.
In a bowl, combine the sliced chicken, olive oil, lemon juice, garlic powder, salt, and pepper. Toss to coat the chicken evenly with the marinade.
Once the grill is ready, place the marinated chicken slices on it. Grill for about 2 to 3 minutes on each side until the chicken is heated through and has grill marks.
While the chicken is grilling, take your large lettuce leaves and lay them flat on a clean surface. These will serve as the wraps.
Once the chicken is done, remove it from the grill and let it rest for a minute.
Assemble the wraps by placing a layer of chopped kale on each lettuce leaf, followed by the grilled chicken slices, avocado, cucumber, and cherry tomatoes.
Fold the sides of the lettuce leaves over the filling and roll them up tightly to form the wraps.
Serve immediately, drizzled with additional lemon juice if desired, or with a side of your favorite low-carb dipping sauce.
Enjoy your nutritious, diabetic-friendly lunch!
