6 servings (serving size: 2 wraps and 2 tablespoons sauce)
Randy Mayor; Mary Catherine Muir
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
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
How to Make It
Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.
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.
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.