For only 34 calories per cup, the leaves deliver satisfying fiber and vitamin C, which may help burn fat.
- 3 tablespoons balsamic vinegar
- 3 tablespoons light brown sugar
- 2 teaspoons cornstarch
- 2 teaspoons Dijon mustard
- 1 teaspoon salt
- 2 boneless, skinless chicken breasts (6 oz each)
- 1 cup yellow squash, diced
- 1 cup mango, diced
- 16 kale leaves (Lacinato or Italian)
- 2 tablespoons olive oil (divided)
- 16 toothpicks
In a bowl, whisk together 3 tbsp balsamic vinegar, 3 tbsp light brown sugar, 2 tsp cornstarch, 2 tsp Dijon mustard and 1 tsp salt. Toss in 2 boneless, skinless chicken breasts (6 oz each), cut into long, thin strips. Heat a large skillet over high heat; add 1 tbsp olive oil and reduce heat to medium. Cook chicken strips in marinade, stirring often, until liquid is mostly absorbed, 3 to 4 minutes. In another bowl, combine 1 cup each diced yellow squash and diced mango. Place 2 large Lacinato or Italian kale leaves on counter with edges overlapping. Top with 1/8 of the chicken and 1/4 cup squash and mango mixture; fold over leaves to close and secure with 2 toothpicks. Repeat to make 8 wraps. In same skillet, heat 1 tbsp olive oil over high heat. Add wraps; cover and cook to soften kale, 1 to 2 minutes. Serve immediately.