Chicken Lettuce Wraps

Lots of leftover grilled chicken, so planning on these Lettuce Wraps. They are delicious and Neil loves them. The sauce is delicious.

Chicken Lettuce Wraps with Sweet and Spicy Sauce

3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves

Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.

Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.

Combine peanuts, coleslaw, and chicken in a medium bowl; toss well.

Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.


Yield: 4 servings (serving size: 3 wraps)

CALORIES 197 (34% from fat); FAT 7.4g (sat 1.4g,mono 2.9g,poly 2.1g); IRON 1.9mg; CHOLESTEROL 37mg; CALCIUM 40mg; CARBOHYDRATE 18.2g; SODIUM 825mg; PROTEIN 16.5g; FIBER 3.4g

Cooking Light, JUNE 2006