Spicy Asian Lettuce Wraps

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)

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.

Nutritional Information

Calories:

213 (21% from fat)

Fat:

4.9g (sat 1g,mono 1.8g,poly 1.5g)

Protein:

23.2g

Carbohydrate:

18.3g

Fiber:

0.7g

Cholesterol:

60mg

Iron:

1.7mg

Sodium:

641mg

Calcium:

31mg