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    Asian Chicken Lettuce Wraps


    Source of Recipe


    *

    Recipe Introduction


    servings 4 (2 wraps per serving)
    points 6 (2 wraps)

    List of 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)

    Recipe



    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.

    Yie

    Nutritional Information
    CALORIES 265, FAT 9.3g FIBER 1g,

 

 

 


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