Asian Lettuce wrapsSubmitted by: GILLYGIRL
2 cups chopped cooked skinless chicken breast
3 tablespoons rice vinegar
1-1/2 tablespoons light soy sauce
1-1/2 teaspoons sesame oil
1/3 cup chopped water chestnuts
1/4 cup chopped green onions
1/4 cup chow mein noodles (canned) or fried puffed up rice sticks (crisp)
1/4 cup sliced almonds
Seasoned salt and pepper
1 cup shredded carrots
1 cup shredded red and green cabbage
Four to six butter lettuce leaves
Asian dipping sauce or Asian Chile sauce (store-bought)
In a medium glass bowl, combine chicken, vinegar, soy sauce, sesame oil, water chestnuts, green onions, noodles and almonds. Mix well. Season to taste with seasoned salt and pepper. Cover and heat in microwave oven, 1-1/2 to 2 minutes, until warm.
Prepare peanut sauce.
On platter, arrange a mound of chicken mixture and separate mounds of carrots and cabbage along with a stack of lettuce leaves. Add small containers each of peanut sauce and Asian dipping sauce to platter. To serve, place some of chicken mixture on a lettuce leaf, top with some carrots and cabbage and roll up in leaf. Dip into peanut sauce and Asian dipping sauce as desired. Recipe makes two entrĂ©e servings.
Add small amounts of different vegetables such as chopped celery, pea pods, mushrooms or zucchini or chopped blanched asparagus to chicken mixture if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user GILLYGIRL.