Holy yumminess!! Wait, let me say that again HOLY YUMMINESS!!! These things rock. Wow. Very quick/easy to make and super flavorful! I skipped the peanut step and just used salted peanuts from the can (I’m lazy and cheap, what can I say?!). They were spicy but not en fuego. Just awesome!!
Chicken Lettuce Wraps with Sweet and Spicy Sauce
CL Comments: You can serve these casual wraps buffet style. Arrange the lettuce leaves on a large platter, spoon the chicken salad in a bowl, and place the sauce in a small bowl on the side. Let people assemble their own wraps since this is one less step for the cook.
Yield: 4 servings (serving size: 3 wraps)
Source: Cooking Light Magazine, June 2006
3 tablespoons unsalted, dry-roasted peanuts
3 tablespoons hoisin sauce
2 tablespoons cider vinegar
2 teaspoons low-sodium soy sauce
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
1/2 teaspoon bottled minced garlic
2 cups packaged cabbage-and-carrot coleslaw
1 cup canned sliced water chestnuts, drained
8 ounces grilled chicken breast strips (such as Louis Rich)
12 Bibb lettuce leaves
1) Place peanuts in a small nonstick skillet over medium-high heat; cook 3 minutes or until lightly browned, shaking pan frequently. Remove pan from heat; set aside.
2) Combine hoisin, vinegar, soy sauce, ginger, oil, pepper, and garlic in a small bowl, stirring well with a whisk.
3) Combine peanuts, coleslaw, water chestnuts, and chicken in a medium bowl; toss well.
4) Spoon about 1/3 cup chicken salad in the center of each lettuce leaf; top each with 2 teaspoons sauce. Roll up; secure with a wooden pick.
Calories: 197 (34% from fat), Fat: 7.4g (sat 1.4g,mono 2.9g,poly 2.1g), Protein: 16.5g, Carbohydrate: 18.2g, Fiber: 3.4g, Cholesterol: 37mg, Iron: 1.9mg, Sodium: 825mg, Calcium: 40mg