Chicken Lettuce Wraps with Peanut-Miso Sauce

Randy Mayor; Mary Catherine Muir
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




