Randy Mayor; Mary Catherine Muir
6 servings (serving size: 2 wraps and 2 tablespoons sauce)

These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers.

How to Make It

Step 1

Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.

Step 2

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.

Step 3

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.

Ratings & Reviews

allieboo's Review

May 22, 2013

portland's Review

January 18, 2010
this was a nice and easy recipe. i didn't use the chicken but it was still satisfying...tasty, colorful. the sauce was a bit thick to drizzle, maybe a little more water is needed