|2||tbsp (30 mL) dry-roasted peanuts|
|1||tbsp (15 mL) chopped fresh basil|
|1/4||cup (50 mL) poppy seed salad dressing|
|2||tsp (10 mL) Asian Seasoning Mix|
|1||tbsp (15 mL) rice vinegar|
|1||tbsp (15 mL) water|
|1/2||medium red bell pepper|
|1 1/2||cups (375 mL) shredded cooked chicken (8 oz/250 g)|
|4||large Boston or bibb lettuce leaves|
|Additional chopped peanuts and chopped fresh basil (optional)|
Yield: 2 servings
Nutrients per serving: Calories 410, Total Fat 22 g, Saturated Fat 5 g, Cholesterol 100 mg, Carbohydrate 13 g, Protein 36 g, Sodium 420 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 1 starch, 4 low-fat meat, 2 fat (1 carb)
Cook's Tips: These wraps are colorful when served open-face but can also be wrapped between two lettuce leaves, if desired. Romaine, green or red leaf lettuces are also good options for making lettuce wraps.
Tortillas can be substituted for the lettuce leaves for a heartier version.
Our Asian Seasoning Mix gives this peanut sauce the perfect balance of authentic flavor. The sauce can easily be doubled and is delicious served with grilled chicken or with vegetables for dipping.
If desired, 2 tsp (10 mL) soy sauce, 1 tsp (5 mL) finely grated gingerroot and 1 pressed garlic clove can be substituted for the Asian Seasoning Mix.