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Ginger Chicken Lettuce Wraps
I’m not even tempted to make a list of resolutions for the New Year because I know the odds of my keeping most of them are pretty slim. I try to maintain a healthy, well-balanced diet year around and do pretty well with that most of the time. December is always the exception because of holiday baking and menus that are full of rich foods that we don’t normally enjoy the rest of the year. So January is soup and salad month. I try to stay away from cream based soups and rich salad dressings and watch portion size so getting back to better eating habits isn’t too painful. These lettuce wraps make cutting way back on calorie intake a very simple thing. I love this recipe whether I’m watching my diet or not and often serve it in the summer because it is light and full of wonderful flavors and textures. FoodDay listed the calorie content of each serving (3 wraps) at around 200 calories, pretty amazing for how satisfying they are. Make extra dressing because it’s a yummy dip for veggies and the small, center leaves of a head of lettuce. I hope you try this ~ you will love it!
Ginger Chicken Lettuce Wraps from the FoodDay section of the Portland Oregonian
3 tablespoons grated fresh ginger
1 clove garlic, minced
3/4 cup fresh lime juice (4-5 limes)
1/2 cup granulated sugar (or sweetener to taste)
1 tablespoon soy sauce
2 tablespoons sweet chili sauce
1 pound boneless, skinless chicken breast
4 cups thinly sliced Chinese, Napa or Savoy cabbage
1/4 cup pink or white pickled ginger, coarsely chopped
1/4 cup fresh cilantro leaves, chopped
Salt and pepper to taste
1/4 cup chopped toasted hazelnuts or peanuts
12 leaves butter lettuce or romaine
To make dressing: In a small bowl combine grated ginger, garlic, lime juice, sugar, soy sauce and sweet chili sauce.
To make filling: Measure 1/4 cup of dressing and pour over chicken in a separate bowl, cover and set aside for 30 minutes.
In a large bowl combine sliced cabbage, pickled ginger and cilantro. Pour 2/3 cup of the remaining dressing over top and toss together. Set aside.
Season chicken with salt and pepper. Grill till done and cut on bias into small pieces. Arrange lettuce leaves on individual plates. Just before serving stir toasted nuts into the cabbage mixture. Fill each lettuce leaf with cabbage and top with cooked chicken. Pass remaining sauce for diners to spoon onto wraps before they roll each one up to eat.