Asian-style Chicken Wraps

Prep time:  15 minutes
Cook time:  20 minutes

Delicious on their own, or try serving with a side of Sunshine Rice

Ingredients

For sauce:

• 1 small Jalapeno chili pepper, rinsed and split lengthwise —  remove seeds and white membrane, and mince (about 1 Tbsp); for less spice, use green bell pepper
• 1 Tbsp garlic, minced (about 2 – 3 cloves)
• 3 Tbsp brown sugar or honey
• ½ C water
• ½ Tbsp fish sauce
• 2 Tbsp lime juice (or about 4 limes)

 For chicken:

• 1 Tbsp peanut oil or vegetable oil
• 1 Tbsp ginger, minced
• 1 Tbsp garlic, minced (about 2 – 3 cloves)
• 12 oz boneless, skinless chicken breast, cut into thin strips
• 1 Tbsp lite soy sauce
• 1 Tbsp sesame oil (optional)
• 1 Tbsp sesame seeds (optional)

For wrap:

• 1 (small) head red leaf lettuce, rinsed, dried, and separated into single leaves large enough to create wrap
• 8 fresh basil leaves, whole, rinsed and dried
• 2 C bok choy or Asian cabbage, rinsed and shredded

Method

1. To prepare the sauce, add all ingredients to a saucepan, and bring to a boil over high heat. Remove from heat, and let sit in hot saucepan for 3 – 5 minutes. Chill in refrigerator for about 15 minutes or until cold.
2. Prepare the chicken by heating oil in a large wok or sauté pan.  Add ginger and garlic, and stir fry briefly until cooked but not brown, about 30 seconds to 1 minute.
3. Add chicken, and continue to stir fry for 5 – 8 minutes.
4. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and return to a boil. Remove from the heat, and cover with lid to hold warm in hot sauté pan.
5. Assemble each wrap: Place one large red lettuce leaf on a plate, then add ½ cup chicken stir-fry, 1 basil leaf, and ¼ cup shredded cabbage and fold together. Serve two wraps with ¼ cup sauce.

Yield:  4 servings
Serving size:  2 wraps, ¼ C sauce

Each serving provides:  calories 242, total fat 10g, saturated fat 2g, cholesterol 47mg, sodium 393mg, total fiber 3g, protein 21g, carbohydrates 17g, potassium 636mg