Lettuce Wraps

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  • 30 min prep time
  • 60 min total time
  • 13 ingredients
  • 16 servings

Ingredients

Sauce

1/2
cup apricot preserves
1/3
cup fresh lime juice
2
tablespoons lite soy sauce
2
garlic cloves, minced
1
teaspoon cornstarch

Wraps

1
tablespoon dark sesame oil or vegetable oil
2
boneless skinless chicken breast halves, finely chopped
1/2
cup chopped seeded cucumber
1/2
cup grated carrot
2
tablespoons chopped peanuts
1
teaspoon grated gingerroot
1
teaspoon chopped garlic
16
leaves (about 2 heads) butterhead (Bibb or Boston) lettuce

Directions

  1. 1 In small bowl, combine preserves, lime juice, soy sauce and garlic; mix well. Spoon 1/4 cup sauce into 1-cup measuring cup. Stir in cornstarch until smooth; set aside. Refrigerate remaining sauce in bowl until serving time.
  2. 2 Heat oil in medium skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until browned, stirring frequently. Stir in cucumber, carrot, peanuts, gingerroot and garlic. Stir in reserved sauce with cornstarch. Cook 2 to 3 minutes or until bubbly and thickened, stirring constantly. Spoon mixture into shallow dish. Cover; refrigerate 30 minutes or until cooled.
  3. 3 Spoon 2 tablespoons chicken mixture onto center of each lettuce leaf. Fold sides of lettuce in toward center; roll up like burrito. Secure with toothpicks. Place seam side down on serving platter. Serve immediately, or cover and refrigerate until serving time. Serve wraps with sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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