Spicy Asian Lettuce Wraps |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe comes from Cooking Light's March 2005 issue. A great way to use up leftover chicken. Cooked, chopped shrimp or pork would work in these wraps also. Easy & Yummy! Ingredients:
2 1/2 ounces cellophane noodles (bean threads) |
1/4 cup minced fresh cilantro |
1/4 cup low sodium soy sauce |
1 tablespoon chili paste with garlic |
2 teaspoons dark sesame oil |
2 cups chopped roasted boneless skinless chicken |
12 large boston lettuce leaves or 12 large romaine lettuce leaves |
Directions:
1. Cover bean threads with boiling water and let stand for 5 minutes, or until softened.
2. Drain, and rinse under cool water.
3. Chop noodles.
4. While bean threads soak, combine cilantro, soy sauce, chile paste and oil in a large bowl, stirring with a whisk.
5. Add noodles and chicken to soy sauce mixture; toss well to coat.
6. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf, then roll up and enjoy!
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