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.

Barbecue Chicken Kale Wraps



1. • 8 small kale leaves or 4 large, cut in half
2. • 1 tablespoon canola oil
3. • 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
4.  ¼ teaspoon salt
5. • 5 tablespoons prepared barbecue sauce
6. • 1 tablespoon rice vinegar
7. • 1½ teaspoons Cajun seasoning
8. • 1 cup julienned carrots
9. • ¼ cup thinly sliced scallion green
Instructions: (Ready in 30 Minutes)
Wash and dry kale leaves well; cut out any tough ribs or stems.
Place the naan, fluffier side down, over the hottest part of the grill, and cook until marked on the first side, about 3 minutes. Flip over the naan, and slide it over to the cooler part of grill. Sprinkle the naan with half of the cheese, all the chicken, the remaining cheese, and the white part of the green onions. Cover and grill in the indirect heat until the cheese is melted, 8 to 10 minutes. You may need to grill the pizzas in batches, if you have a smaller grill.
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.
Meanwhile, whisk barbecue sauce, vinegar and Cajun seasoning in a small bowl.
Remove the pan from the heat, add the sauce mixture and stir to combine. Serve in the kale leaves, topped with cabbage, carrots and scallion greens.
 Nutrition Facts (per serving)
Nutrition Facts (per serving)
Calories 216
Protein 24 g
Total fat 7 g
Saturated fat 1 g
Carbs 15 g
Fiber 2 g
Total sugars 15 g
Added sugars 9 g
Sodium 456 mg
Folate 20 mcg
Vitamin A 9,152 IU
Vitamin C 29 mg
Calcium 66 mg
Iron 2 mg
Potassium 453 mg
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