Asian Chicken Lettuce Wraps

[dana82]

1 tablespoon canola oil
1 tablespoon dark sesame oil
1 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons chili garlic sauce (such as Sriracha)
1 teaspoon grated peeled fresh ginger
1/2 teaspoon grated orange rind
2 garlic cloves, minced
Dash of sea salt
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
8 Boston lettuce leaves (about 1 head)
1 cup fresh mint leaves (about 10 ounces)
1/2 cup bean sprouts (about 2 ounces)
1 lime, cut into 8 wedges
Chopped peanuts (optional)

[dana82]

Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; grill 12 minutes or until chicken is done, turning once. Let stand 5 minutes before thinly slicing. Divide chicken evenly among lettuce leaves; top each lettuce leaf with 2 tablespoons mint, 1 tablespoon sprouts, and about 1 teaspoon reserved oil mixture. Serve with lime wedges. Garnish with chopped peanuts, if desired.

Yield: 4 servings (serving size: 2 wraps and 2 lime wedges)

writeNutrient();NUTRITION PER SERVING
CALORIES 265(32% from fat); FAT 9.3g (sat 1.3g,mono 4g,poly 3.1g); PROTEIN 40.7g; CHOLESTEROL 99mg; CALCIUM 47mg; SODIUM 363mg; FIBER 1g; IRON 2.2mg; CARBOHYDRATE 3.3g

I'd prob get rid of the canola and sesame oil abd experiment but its a good base.

[.V.]

I'd do it with olive oil. Actually, I'm going to do it with olive oil. Thanks for sharing, sounds delicious.

[LiftGirl]

The sesame oil adds a lot of flavor, especially if you get the real asain stuff. It doesn't take much to add tons of flavor.

They are both healthy fats, so, IMO, no reason to get rid of them.