6 servings 1 Better Balance Bite/Blue Point
Calories 124 Fat 3.6g Carbs 9.3g Fiber 2.7g Protein 11.1g
Ingredients
· Cooking spray
· 3 low-bite/low-point flatbreads (I used Cut da Carb)
· 1 egg white
Filling
· 8 oz ground chicken breast
· 2 tbsp minced garlic (or to taste)
· 2 tbsp grated carrot
· 1 scallion, minced OR 2 Tbsp minced onion
· 4 tsp soy sauce
· 1/2 tsp garlic powder
· 1/2 tsp onion powder
· 1/2 tsp ground pepper
· Lumpia Dipping Sauce (optional, recipe below)
Directions
1. Preheat the oven to 400°F. Line a baking sheet with parchment or spray with cooking spray. Cut each flatbread into 4 even pieces. Cover them with a damp cloth to prevent them drying out.
2. In a small bowl, beat the egg white with 1 Tbsp water until homogenous.
3. Combine all filling ingredients in a bowl and mix thoroughly, but don’t overmix. This will toughen the meat. You can test the seasoning of the mixture by putting 1 teaspoon of the meat mixture in the microwave for about 10-15 seconds on high. Taste and adjust seasoning if necessary.
4. Place one flatbread piece with shorter end toward you. Add a slightly rounded tablespoon of filling about one inch from the edge closest to you. Form it into a log, leaving at least 1/2 inch of flatbread visible on either end.
5. Brush all edges of the flatbread lightly with the beaten egg white.
6. Take the flatbread edge closest to you and fold it over the filling tightly. Continue to roll upwards making a tight log. Once done, press the open sides of the lumpia together to seal. Finish forming all the lumpia, laying them seam-side down on the baking sheet and spraying the tops lightly with cooking spray.
7. Bake in the preheated oven for 5 minutes, then turn them seam-side up, spray lightly with cooking spray, and bake another 5 minutes. Enjoy!
NOTES
· Freeze uncooked lumpia in a zip-lock bag for up to two months.
Lumpia Dipping Sauce
16 (1 Tbsp) servings 0 Better Balance Bites/Blue Points up to 7 / 1 bite/point for 8-16
Calories 3 Fat 0g Carbs 3.5g Fiber 0g Protein 0g
Ingredients
Slurry
· 2 tsp cornstarch
· 2 tsp cold water
Sauce
· 1 cup of water
· 1/4 cup white vinegar
· 1/4 cup white or brown sugar replacement
· 2 Tbsp sugar-free ketchup (I used G Hughes)
· 2 tsp soy sauce
· 1 tsp garlic, minced
· 1/2 tsp crushed red pepper flakes (optional)
Directions
1. In a small bowl, whisk together the cornstarch and water. Set aside.
2. In a small saucepan set over medium-high heat, combine water and vinegar. Bring mixture to boil.
3. Add the remaining ingredients and mix well. Reduce heat to medium and simmer 5 minutes.
4. Stir in the cornstarch slurry and continue to simmer until sauce has thickened slightly, about 5 minutes.
5. Allow the sauce to cool and enjoy!
Notes
· Transfer any remaining sauce to an air-tight container and refrigerate for up to 2 months.
· If you prefer your sauce thicker, reduce it a little longer, but remember it will continue to thicken as it cools.
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