Spicy Asian Lettuce Wraps

Photo: Randy Mayor
Use roasted chicken and rice noodles to fill these creative lettuce wraps for a no-cook weeknight meal. Serve with orange slices for a bright, refreshing dessert.

Yield:

4 servings (serving size: 3 lettuce wraps)

Recipe from

Nutritional Information

Calories 213
Caloriesfromfat 21 %
Fat 4.9 g
Satfat 1 g
Monofat 1.8 g
Polyfat 1.5 g
Protein 23.2 g
Carbohydrate 18.3 g
Fiber 0.7 g
Cholesterol 60 mg
Iron 1.7 mg
Sodium 641 mg
Calcium 31 mg

Ingredients

2 1/2 ounces bean threads (cellophane noodles)
1/4 cup minced fresh cilantro
1/4 cup low-sodium soy sauce
1 tablespoon chile paste with garlic
2 teaspoons dark sesame oil
2 cups chopped roasted skinless, boneless chicken
12 large Boston or Romaine lettuce leaves

Preparation

Cover bean threads with boiling water. Let stand for 5 minutes or until softened. Drain, and rinse under cool water. Chop noodles.

While bean threads soak, combine cilantro, soy sauce, chile paste, and oil in a large bowl, stirring with a whisk. Add noodles and chicken to soy sauce mixture; toss well to coat. Spoon about 1/3 cup chicken mixture down center of each lettuce leaf; roll up.

Note:

March 2005