Thai Basil Chicken Lettuce Wraps
Bottled poppy seed salad dressing gets the flavorful peanut sauce off to a running start for these refreshing wraps.
- Peanut Sauce
- 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 small cucumber
- 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)
For salad, peel cucumber; slice into julienne strips using Julienne Peeler, avoiding seeds. Slice bell pepper into thin strips. Shred chicken; toss with half of the sauce. Set remaining sauce aside for dipping.
To serve, divide cucumber among lettuce leaves. Spoon chicken mixture over cucumber. Top with bell pepper. Garnish wraps with additional peanuts and basil, if desired. Serve with remaining peanut sauce.
- 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)
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.