Chicken Lettuce Wraps with Peanut-Miso Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers. Ingredients:
1/3 cup reduced-fat peanut butter |
1/4 cup honey |
3 tablespoons yellow miso (soybean paste) |
2 tablespoons water |
2 teaspoons fresh lime juice |
1/8 teaspoon ground red pepper |
cooking spray |
1 pound skinless, boneless chicken breast halves |
12 romaine lettuce leaves |
2 cups (2-inch) julienne-cut carrot |
2 cups (2-inch) julienne-cut peeled jicama |
1 cup (2-inch) julienne-cut seeded peeled cucumber |
1 cup fresh bean sprouts |
1 cup shredded red cabbage |
Directions:
1. Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices.
3. Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce.
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