Chicken Lettuce Wraps with Peanut-Miso Sauce

These are similar to summer rolls, but we used lettuce leaves in place of rice paper wrappers.

1/3 cup reduced-fat peanut butter
1/4 cup honey
3 tablespoons yellow miso (soybean paste)
2 tablespoons water
2 teaspoons fresh lime juice
1/8 teaspoon ground red pepper
Cooking spray
1 pound skinless, boneless chicken breast halves
12 romaine lettuce leaves
2 cups (2-inch) julienne-cut carrot
2 cups (2-inch) julienne-cut peeled jicama
1 cup (2-inch) julienne-cut seeded peeled cucumber
1 small jicama, peeled and cut into thin matchsticks
1 cup fresh bean sprouts
1 cup shredded red cabbage

1. Combine first 6 ingredients in a bowl; stir well with a whisk. Set aside.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Cut the chicken into 1/8-inch-thick slices.

3. Cut off the raised portion of the main vein of each lettuce leaf. Divide chicken evenly among lettuce leaves; top with carrot, jicama, cucumber, bean sprouts, and cabbage, dividing evenly. Roll up, and secure with a pick. Serve with sauce. Yield: 6 servings (serving size: 2 wraps and 2 tablespoons sauce).

Calories 285 (24% from fat); Fat 7.7g (sat 1.7g, mono 3.3g, poly 2.2g); Protein 23.1g; Carb 31.8g; Fiber 5g; Chol 48mg; Iron 1.8mg; Sodium 431mg; Calc 43mg.

Jean Patterson has written for Veggie Life, the Los Angeles Times, and other publications.

"No-Miss Miso"
Copyright 2001 by Jean Patterson.
Originally published in Cooking Light, March 2001.
All rights reserved. For reprint information, contact Jean Patterson.