A friend invited me over for lunch and served Chicken Lettuce Wraps. I'd heard of them but I thought they sounded pretty lame. Boy was I wrong!!!!

When we were though eating, if I'd been alone I think I would have licked the plate. This was soooo good. It was crunchy, sweet, savory and spicy all at the same time.

Chicken Lettuce Wraps
Serves Four

1/2 cup slivered almonds
1/2 pound rough chopped mushrooms
2 chicken breasts-cut into 1/2-inch cubes
2 cups jicama-peeled-julienned
1 cup carrots-peeled-julienned
2 cups cabbage-shredded
3 sliced green onions
1 cup fresh bean sprouts
whole butter or romaine lettuce leaves

1 tablespoon water
3 tablespoons soy sauce
2 packets Splenda
1 tablespoon natural peanut butter
1/8 teaspoon ground red pepper

1 tablespoons sesame oil
2 tablespoons peanut oil

Peanut Sauce-Recipe Follows

Toast almonds: Preheat oven to 350°.
Spread nuts in one layer on ungreased shallow baking pan. Bake for 10 to 15 minutes, stirring occasionally, until golden. Set aside to cool.

Mix water, soy sauce, Splenda, peanut butter, and red pepper together and whisk until well combined and set aside.

Cut and chop chicken and vegetables.

Heat wok, mix oils and place in wok and stir fry chicken and vegetables until crisp done. Pour soy sauce mixture over chicken and vegetables and heat through.

Place in plates on top of a little shredded lettuce. Sprinkle with toasted almonds and serve with lettuce leaves as wraps and peanut sauce.

Peanut Sauce:
2/3 cup natural smooth peanut butter
6 tablespoons hot water
2 teaspoon lime juice
1/4 teaspoon ground red pepper
4 packets of Splenda

Directions:
Combine peanut butter and hot water; mix with fork until well blended. Blend in lime juice, red pepper and Splenda until well blended. Serve on the side, in small bowls with a spoon.

Betty, this sounds fab. I am going to have to try this one. Thanks for sharing.

Shortie19
240+/193.5/130
Since 1/1/03