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Chicken Lettuce Wraps

1/2 cup snow peas, sliced lengthwise

1/2 cup bean sprouts

1 carrot, julienned

1 can (8 oz) sliced water chestnuts

1 can (11 oz) mandarin oranges

1 cup Napa cabbage, finely shredded

1 (8 oz) boneless skinless chicken breast, grilled and sliced thinly

Freshly ground pepper

2 heads Boston bib lettuce

Asian dressing, recipe below

Asian Dressing
2 inches fresh ginger, chopped

5 Tbsp rice wine vinegar

2 garlic cloves, minced

1 Tbsp reduced sodium soy sauce

1 tsp oyster sauce

2 Tbsp olive oil

1 Tbsp sesame oil

1/2 tsp red pepper flakes In a small bowl, combine all ingredients and whisk to combine.


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In a large bowl combine the snow peas, bean sprouts, carrots, drained water chestnuts, drained mandarin orange segments and Napa cabbage and toss to coat with half of the Asian Dressing recipe. Season to taste with freshly ground pepper. Remove the largest leaves of the lettuce head. Place chicken in lettuce leaf and top with salad, then roll to form a lettuce wrap. Divide the rest of the dressing into 4 servings for dipping. Serves 4 Makes 8 wraps or 2 wraps per serving