Asian Chicken Lettuce Wraps

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)

Preparation

1. 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.
2. 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.