Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Heat 2 tablespoons olive oil in a large saute pan over medium-high heat.
Add chicken strips and cook for 5 to 6 minutes, or until cooked through and no longer pink; remove from pan and set aside.
Add 2 tablespoons olive oil to the skillet and heat over medium-high heat.
Add sliced onions and peppers; season with salt, pepper and cumin.
Cook for 3 to 4 minutes, or until slightly tender, stirring frequently.
Stir in sweet potatoes; cover skillet and cook for 4 to 5 minutes or until sweet potatoes are soft and heated through.
Remove from heat; toss in chicken and fresh parsley.
Spoon chicken-mixture onto lettuce leaves.
Drizzle with ranch and serve.
***An alternative to cooking the sweet potatoes is to bake them as per the instructions on the package. You can then add them on top of your lettuce wraps once they are baked.
Calories: 182 kcal | Carbohydrates: 22 g | Protein: 10 g | Fat: 7 g | Saturated Fat: 1 g | Cholesterol: 16 mg | Sodium: 97 mg | Potassium: 971 mg | Fiber: 7 g | Sugar: 12 g | Vitamin A: 6335 IU | Vitamin C: 32.5 mg | Calcium: 108 mg | Iron: 2.6 mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.