Paula Johns's Recipe

Sweet &Sour Asian Wraps

Category: Entrees

4 servings
Prep 20 min
Cook 5 min

Dipping Sauce
2 tbl light soy sauce
2 tbl rice vinegar
2 tsp sugar
1 tsp fish sauce
1/4 tsp sriracha (Thai hot sauce)

Wraps
1 tbl canola oil
1 lb. ground chicken
1 small red sweet pepper, cored, seeds removed and chopped
1 tsp sugar
1/2 tsp garlic poweder
1/2 tsp ground ginger
1/4 tsp sriracha
2 scallions, chopped
1 tbl light soy sauce
16 large Bibb lettuce leaves (about 2 heads)
Sliced cucumber, scallions, mint, lime, for serving
3 cups cooked brown rice

1. Dipping Sauce: In a small bowl, stir together soy sauce, vinegar, sugar, fish sauce, sriracha and 1 tbl water. Set aside.

2. Wraps: Heat oil in a large nonstick skillet over medium-high heat. Crumble in chicken and cook 2 minutes, breaking up large pieces with a wooden spoon. Stir in red pepper, sugar, garlic powder, ginger and sriracha. Cook 3 minutes, until no longer pink, stirrring occasionally. Take off heat and stir in scallions and soy sauce.

3. To serve, spoon 1/2 cup chicken mixture into each lettuce leaf and top with cucumber, scallions, mint and a squeeze of lime. Serve with Dipping Sauce and brown rice.

per serving 427 calories; 17 g fat (5 g sat.); 26 g protein; 44 g carohydrate; 5 g fiber; 723 mg sodium; 137 mg cholesterol