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Thai Chicken Lettuce Wraps

This recipe is so flavorful and fresh tasting. The teachers and staff at my school love it because it's fun to put together. —Laureen Pittman, Riverside, California

Ingredients

  • 1/4 cup rice vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons reduced-fat creamy peanut butter
  • 1 tablespoon brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons minced fresh gingerroot
  • 1 teaspoon sesame oil
  • 1 teaspoon Thai chili sauce
  • 1 garlic clove, chopped
  • 3 tablespoons canola oil
  • 1/2 cup minced fresh cilantro
  • CHICKEN SALAD:
  • 2 cups cubed cooked chicken breast
  • 1 small sweet red pepper, diced
  • 1/2 cup chopped green onions
  • 1/2 cup shredded carrot
  • 1/2 cup unsalted dry roasted peanuts, chopped, divided
  • 6 Bibb or Boston lettuce leaves

Directions

  • In a blender, combine the first 10 ingredients. While processing, gradually add oil in a steady stream; stir in cilantro. Set aside.
  • In a large bowl, combine the chicken, red pepper, onions, carrot and 1/4 cup peanuts. Add dressing and toss to coat. Divide among lettuce leaves; sprinkle with remaining peanuts. Fold lettuce over filling.
Nutrition Facts
1 1/2 cup chicken salad: 284 calories, 19g fat (2g saturated fat), 38mg cholesterol, 222mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 19g protein. Diabetic Exchanges: 3 fat, 2 lean meat, 1 starch.

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