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Prep 30min
Total60min
Servings16
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Ingredients
Sauce
1/2
cup apricot preserves
1/3
cup fresh lime juice
2
tablespoons lite soy sauce
2
garlic cloves, minced
1
teaspoon cornstarch
Wraps
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
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Steps
1
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.
2
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.
3
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.
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Nutrition Facts
Serving Size:1/16 of Recipe
Calories
70
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
10mg
3%
Sodium
90mg
4%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Other Carbohydrate; 1/2 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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