Asian Chicken Lettuce Wraps

By fluteanjel

Ingredients

• 1  tablespoon  canola oil
• 1  tablespoon  dark sesame oil
• 1  tablespoon  rice vinegar
• 1  tablespoon  low-sodium soy sauce
• 1 1/2  teaspoons  chili garlic sauce (such as Sriracha)
• 1  teaspoon  grated peeled fresh ginger
• 1/2  teaspoon  grated orange rind
• 2  garlic cloves, minced
• Dash of sea salt
• 4  (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 8  Boston lettuce leaves (about 1 head)
• 1  cup  fresh mint leaves (about 10 ounces)
• 1/2  cup  bean sprouts (about 2 ounces)
• 1  lime, cut into 8 wedges
• Chopped peanuts (optional)

Preparation

Step 1

Combine first 9 ingredients in a small bowl; stir with a whisk. Reserve 2 tablespoons oil mixture. Place remaining oil mixture in a large zip-top plastic bag. Add chicken breast halves; seal and marinate in refrigerator for 1 hour, turning occasionally. Remove chicken from bag, and discard marinade.

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.