Thai Chicken Lettuce Wraps
TOTAL TIME: Prep: 35 min.
YIELD: 6 servings.
This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California
Ingredients
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1/4 cup rice vinegar
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2 tablespoons lime juice
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2 tablespoons reduced-fat mayonnaise
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2 tablespoons reduced-fat creamy peanut butter
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1 tablespoon brown sugar
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1 tablespoon reduced-sodium soy sauce
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2 teaspoons minced fresh gingerroot
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1 teaspoon sesame oil
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1 teaspoon Thai chili sauce
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1 garlic clove, chopped
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3 tablespoons canola oil
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1/2 cup minced fresh cilantro
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CHICKEN SALAD:
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2 cups cubed cooked chicken breast
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1 small sweet red pepper, diced
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1/2 cup chopped green onions
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1/2 cup shredded carrot
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1/2 cup unsalted dry roasted peanuts, chopped, divided
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6 Bibb or Boston lettuce leaves
Directions
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1.
In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
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2.
In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts
1 1/2 cup chicken salad: 284 calories, 19g fat (2g saturated fat), 38mg cholesterol, 222mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch.
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