Chicken Lettuce Wraps with Peanut-Miso Sauce

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

Yield: 6 servings (serving size: 2 wraps and 2 tablespoons sauce)

Ingredients

• 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
• Cooking spray
• 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

Preparation

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.

Nutritional Information

Calories:

285 (24% from fat)

Fat:

7.7g (sat 1.7g,mono 3.3g,poly 2.2g)

Protein:

23.1g

Carbohydrate:

31.8g

Fiber:

5g

Cholesterol:

48mg

Iron:

1.8mg

Sodium:

431mg

Calcium:

43mg