LETTUCE WRAPS

Lettuce Wraps image

Fans of Asian food will flip over these pretty lettuce packets, filled with a blend of minced chicken, peanuts, gingerroot, and sesame.

Provided by Betty Crocker Kitchens

Time 1h

Yield 16

Number Of Ingredients 13

Ingredients

1/2 cup apricot preserves
1/3 cup fresh lime juice
2 tablespoons lite soy sauce
2 garlic cloves, minced
1 teaspoon cornstarch
1 tablespoon dark sesame oil or vegetable oil
2 boneless skinless chicken breast halves, finely chopped
1/2 cup chopped seeded cucumber
1/2 cup grated carrot
2 tablespoons chopped peanuts
1 teaspoon grated gingerroot
1 teaspoon chopped garlic
16 leaves (about 2 heads) butterhead (Bibb or Boston) lettuce

Steps:

In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.

Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1/16 of Recipe, Sodium 90 mg, Sugar 5 g