Asian Lettuce Wraps

By sheilaolim

Fans of Asian food will flip over these pretty lettuce packets, filled with a blend of minced chicken, peanuts, gingerroot, and sesame.

Nutrition Information:

1 Serving (1/16 of Recipe)Calories 70(Calories from Fat 20),Total Fat 2g(Saturated Fat 0g,Cholesterol 10mg;Sodium 90mg;Total Carbohydrate 9g(Dietary Fiber 0g,Sugars 5g),Protein 4g;

Ingredients

• Sauce:
• 1/2 cup apricot preserves
• 1/3 cup fresh lime juice
• 2 tablespoons lite soy sauce
• 2 garlic cloves, minced
• 1 teaspoon cornstarch
• Wraps:
• 1 tablespoon dark sesame oil or vegetable oil
• 2 boneless skinless chicken breast halves, finely chopped
• 1/2 cup chopped seeded cucumber
• 1/2 cup grated carrot
• 2 tablespoons chopped peanuts
• 1 teaspoon grated gingerroot
• 1 teaspoon chopped garlic
• 16 leaves (about 2 heads) butterhead (Bibb or Boston) lettuce

Preparation

Step 1

In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
2 Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
3 Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.